- 1 Avocado
- 250 g Flusskrebse
- 1/2 Korianderblätter
- 1 Zwiebeln
Vinaigrette:
- 1 Chilischotte
- 1/2 TK Honig
- 1 EL Zitronensaft
- Olivenöl
- Salz und Pfeffer
Die Zutaten für die Vinaigrette in einer Schüessel mit einander verrühren. Avocado und Zwiebeln schälen und halbieren und in feine Scheiben schneiden und sofort mit
der vinaigrette beträufeln, damit die Avocado nicht braun wird. Die Flusskrebse und mit Korianderblättern garniert servieren.
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12. August 2017 at 10:46
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7. März 2018 at 11:21
Mix the ingredients for the salad in a bowl with each other so that they soaked in the aromas and juice all together.
15. März 2018 at 15:01
Th e sald looks so tsty and it seems to me it is pretty easy to cook it. Prawns are mt favourite seafood.