Shrimp and Avocado Salad

 

4 servings

• 750 gr cooked giant shrimp, peeled and deveined
• 1 avocado sliced
• 1 grapefruit, quartered
• Vinaigrette
• 30 ml mayonnaise
• 30 ml sour cream
• 15 ml natural yogurt
• 30 ml chopped fresh mint

1. On a large plate, arrange the shrimp with the avocado and grapefruit.
2. In a small bowl, mix the vinaigrette ingredients.
3. Drizzle the salad with vinaigrette and serve.

BON APPÉTIT