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Cassandra
Shrimp cocktail with avocado herb dressing
Cocktail of shrimps, avocado, anchovy croutons, kale and mango.
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Ingredients
Directions
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For the dressing, cut the avocado half way through. Remove the kernel, scoop the flesh from the peel with a spoon and put it in the food processor.
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Cut the parsley coarsely. Cut 3/4 of the chives coarsely.
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Remove the shank from the jalapeño pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into pieces.
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Put the pepper, chopped herbs and buttermilk in the food processor and grind. Season with pepper and salt.
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Heat for the croutons the anchovies and the oil from the tin and melt on low heat. Meanwhile, tear the bread into pieces.
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Add the bread to the anchovies and cook for 8 minutes on medium heat until crispy. Change regularly.
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Meanwhile, peel the mango, cut the pulp from the pit and cut into strips. Cut the tomatoes into wedges.
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Mix the mango and tomatoes with the kale, shrimp and croutons. Spoon 2 tablespoons in each sundae and divide the shrimp mixture.
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Divide the rest of the dressing over the shrimp. Cut the rest of the chives finely and spread over the slices.
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Nutrition
300Calories
Sodium0% DV1.220mg
Fat18% DV12g
Protein36% DV18g
Carbs9% DV26g
Fiber20% DV5g
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