Shrimp Tomato & Avocado Salad Stacks

🧂 Ingredients

• 500 g cooked prawns

  1 lb. or 7-8 shrimp per person
• 1/2 teaspoon ground red peppercorns

  or black peppercorns, chilli is also great
• 2 tablespoons chopped parsley
• 1 teaspoon chopped fresh rosemary

  or dried rosemary
• Generous pinch of sea salt
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 4 large tomatoes

  quartered, seeds removed and diced into small cubes
• 1/2 teaspoon sea salt
• Juice of 1/2 lemon
• Juice of 1/2 small orange
• Juice of 1/2 lime
• 3 tablespoons olive oil
• 1 clove of garlic

  grated or finely diced
• 1/2 teaspoon sea salt
• 3 ripe

  but over-ripe avocados, diced into cubes (about 1/2 avocado per person)
• 2 tablespoons sweet balsamic vinegar

  aged (omit for Whole30)
• A few peppercorns or chill flakes

  you can also add some fresh pomegranate seeds
• Chopped chives or scallions

Instructions

• 1 First, we’re going to marinate the shrimp, which can be done the day before or a
  few hours ahead of serving. Combine cooked prawn meat with the rest of the
  ingredients and use your hands to toss everything together until well combined
  and coated. Leave to infuse for 2-3 hours or overnight.
• 2 Dice tomatoes (seeds removed) and season with sea salt. Combine and set aside.
• 3 Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk
  together. Add the diced avocado and combine gently as to not mash or break the
  avocado too much.
• 4 To assemble, divide the avocado between 6 small or serving glasses, or as one
  large layer on a bigger platter. Then pour over the remaining dressing over the
  top evenly.
• 5 Scoop the diced tomato over each serving and then top with equal amount of
  marinated shrimp. Scatter chopped chives or scallions over the top and drizzle
  the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or
  chilli flakes.

Nutrition Info