This is a fairly easy to prepare salad with a refreshing aroma and taste. Soft and tender meat of shrimp, blending with the buttery, silky texture of avocado and light hrustenko strawberries. The taste of Greek yogurt dressing with lemon zest, organically complemented by the fresh aroma of Basil leaves. Great for a good Breakfast.
Take raw not frozen shrimp and clean them from the shells (if they are untreated). You can cook them dropping in boiling water for 2 - 3 minutes or cook in as I su. For su Species, put the shrimp in a ziplock bag, squeeze out the air, immersing the package in water and holding the neck above the water. Seal the ziplock and cook in su Form at 57°C for 25 - 30 minutes.
Clean strawberries from the stalks and cut in half.
Avocado cut into medium pieces.
Remove the zest from the lemon on a fine grater and mix with yogurt.
Put all the ingredients in a bowl (leaving a couple of slices of strawberries and a couple of shrimp for decoration), fill with yogurt and zest and mix.
For filing put on a dish, garnish the top with the remaining slices of strawberries and shrimp. Top spread a few leaves of Basil.