|1.||Avocado For refueling||1 PC.|
|2.||Soy sauce For refueling||2 Tsp|
|3.||Yogurt For refueling||2 tbsp|
|4.||Olive oil For refueling||2 tbsp|
|5.||Shrimp For the salad||100 gram|
|6.||Cucumbers For the salad||1 PC.|
|7.||The apples For the salad||1/2 PC.|
|8.||Arugula For the salad||2 handfuls|
|9.||Salt For the salad||taste|
|10.||Black pepper For the salad||taste|
|11.||Olive oil For the salad||1 tbsp|
|12.||Lemon juice For the salad||1 Tsp|
|13.||Bell pepper For marmalade||1/2 PC.|
|14.||Lemon juice For marmalade||30 Ml|
|15.||Sugar For marmalade||1 tbsp|
1 . Stage
Slice the bell peppers, preferably red, into thin slices. Blanch the peppers in a pan in a boiling mixture of lemon juice and sugar until the sugar caramelizes and the peppers are soft (about 3 minutes). Allow to cool completely.
2 . Stage
For the dressing, peel the avocado, remove the pit, put the pulp in the bowl of a blender.
3 . Stage
Add soy sauce to the avocado
4 . Stage
Natural yogurt and olive oil. Whisk until smooth and creamy.
5 . Stage
Boil and peel the shrimp. If the shrimp is small, leave it as it is, chop up the larger ones.
6 . Stage
Dice cucumbers and half an apple. Chop the rucola.
7 . Stage
In a bowl, mix shrimp, cucumber and apple cubes, and arugula.
8 . Stage
Season to taste with salt and pepper, season with olive oil and lemon juice and stir.
9 . Stage
In serving glasses (vases, creams) put a little salad, then avocado-based dressing
10 . Stage
Then the salad again, and the dressing again.
11 . Stage
Place marmalade peppers on top.
12 . Stage