This is a fairly easy to prepare salad with a refreshing aroma and taste. Soft and tender shrimp meat is successfully combined with the oily, pliable consistency of avocado and a light crunch of strawberries. The taste of Greek yogurt dressing with lemon zest is organically complemented by the fresh aroma of Basil leaves. Great for a good Breakfast.
We take raw not frozen shrimps and clean them from the shells (if they are not cleaned). You can cook them by dropping them into boiling water for 2-3 minutes or cook them as I do in my own Way. For this View, put the prawns in a zip lock bag, squeeze out the air, submerging the bag in water and holding the neck above the water. Seal the zip lock and cook in a dry Form at 57°C for 25-30 minutes.
Peel the strawberries from the stalks and cut them in half.
Cut the avocado into medium pieces.
Remove the zest from the lemon on a small grater and mix with the yogurt.
Put all the ingredients in an auxiliary bowl (leaving a couple of strawberry slices and a couple of prawns for decoration), fill with yogurt with zest and mix.
To serve, spread on a plate, garnishing the top with the remaining strawberry slices and prawns. Top with a few Basil leaves.