Avocado salad with shrimp (3-4 servings)

What you need:

1 bag of field salad about 8 oz (225 g)

2 ripe avocados

About 20 large shrimps or gambas

1 can of babycorn about 3.5 oz (100 g)

1 tablespoon of mustard

4 tablespoons of balsamic vinegar

2 tablespoons of olive oil

Salt and pepper

2 garlic cloves

some oil and butter to sauté

How to make it:

1. Wash and dry the salad.
2. Cut avocados in small cubes.
3. Drain the corn.
4. Put in a large serving bowl: corn, avocados and salad leaves.
5. Prepare the vinaigrette.
6. Remove the skin of the shrimps and sauté them at the last minute in a little bit of oil, butter and garlic. Add to the salad.
7. Drizzle on vinaigrette and serve.

• avocado
• corn
• salad
• shrimps