THE SALAD I LOVE!

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A simple and delicious recipe what are you waiting for?

Ideal for this summer as well!

Serves 4

200 GR TIGER PRAWNS OR REGULAR PRAWNS

250 GR MUSHROOMS

2 RIPE AVOCADOS

SUNFLOWER SEEDS (qs)

CORIANDER

CHIVES

1 TBSP TOASTED SESAME OIL

1 TBSP CHILLI INFUSED EXTRA VIRGIN OLIVE OIL

1 TBSP EXTRA VIRGIN OLIVE OIL

JUICE TWO LEMONS

Salt / pepper

Cook shrimp in boiling salted water.

After 5 minutes, cool them immediately in a stream of fresh water.

Peel and wash. Set aside.

Meanwhile toast the sunflower seeds in a dry pan over high heat. Remain cautious, after 1 minute it is done therefore stay near your pan and watch carefully that it is does not burn.

Peel mushrooms, it will remove easily (see picture below).

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This vegetable is very porous hence I do not want to wash them as you may lose its flavor.

It also keeps them fresh longer, nearly 5 days in the refrigerator. Slice the mushrooms and set aside.

Wash the herbs and chop.

In a large bowl add all the ingredients apart from the sesame seeds and mix well, remain gentle as you do not want mashed avocados. Let this salad marinate minimum 1 hour to enhance all the flavors or the various oil and herbs.

Just before serving, mix gently and add the sesame seeds.

This salad is really delicious thanks to its aromatic oils and fresh herbs.

Try it once it will become one of your homemade favorite recipes.

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