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Le Chaudron recipe
Salade d'avocat, crevettes et pamplemousse
Avocado, shrimp and grapefruit salad
⏱ 20 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2ripe avocados
250 g (9 oz)cooked peeled shrimp
1pink grapefruit
100 g (3½ oz)arugula
3 tbspolive oil
1lime
a few sprigs dill
- 2 ripe avocados
- 250 g (9 oz) cooked peeled shrimp
- 1 pink grapefruit
- 100 g (3½ oz) arugula
- 3 tbsp olive oil
- 1 lime
- a few sprigs dill
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Peel the pink grapefruit with a knife, removing all the bitter white pith, and carefully cut out the segments.
- Halve and pit the avocados and slice the flesh evenly just before serving.
- Spread the washed, dried arugula in a large bowl and arrange the well-drained cooked shrimp on top.
- Add the avocado slices and grapefruit segments, spreading them evenly.
- Make a dressing with the olive oil, lime juice, salt and pepper, no added sugar.
- Drizzle with the dressing just before serving, sprinkle with chopped dill and eat right away.
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