Festa Monini: colors, sounds and tastes of Umbria

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Avocado shells

Medium
30 MIN

Ingredients

FOR 4 SERVINGS
Avocado
2
Valeriana Lettuce
150 g
Shrimp with shell
200 g
Pine nuts
50 g
Red onion
1/2
Lime
1
Extra Virgin olive oil
as needed
Salt
as needed

Preparation

  1. Cut two small avocados in half lengthways. Remove the stone and empty the avocado with a teaspoon, leaving the shell intact and in good shape. Cut the avocado flesh into small cubes and place it in a bowl. Put the empty avocado shells to one side.
  2. Slightly toast pine nuts.
  3. Cook the shrimp for a few minutes in boiling salted water. Let cool and shell.
  4. Peel, wash and dry the salad.
  5. Cut the onion into thin slices.
  6. Gather all the ingredients in a bowl and season with a light emulsion of lime juice, Extra Virgin olive oil and salt.
  7. With a spoon fill the empty shell halves kept aside. Serve one for each diner.

A little extra

Excellent, for this delicious recipe, PDO Extra Virgin olive oil Monini Val di Mazara, particularly suitable for dressing fish and vegetable side dishes.