Brunch bowl with avocado and little shrimps


150 g baby leaf lettuce
1 avocado
250 g cherry tomatoes
200 g little shrimps
40 g alfalfa sprouts
2 eggs
2 tbsp mayonnaise
½ lemon
Salt and pepper

This brunch bowl with avocado and shrimps is a classic combination. And rightly so! Together with a fresh salad and lemon, you now have a delicious, light salad for your Easter brunch.


  • 1
    For the dressing, mix the mayonnaise with the juice of half a lemon and a pinch of salt and pepper.
  • 2
    Dice the avocado, halve the tomatoes and hard boil the eggs.
  • 3
    Place lettuce in a bowl and add the tomatoes, avocado, alfalfa and little shrimps. Garnish with an egg. Sprinkle on a little olive oil, salt and pepper. Season to taste with dressing (you could serve this separately).
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