150 g baby leaf lettuce
250 g cherry tomatoes
200 g little shrimps
40 g alfalfa sprouts
2 tbsp mayonnaise
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.
For the dressing, mix the mayonnaise with the juice of half a lemon and a pinch of salt and pepper.
Dice the avocado, halve the tomatoes and hard boil the eggs.
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).