Shrimp cocktail with avocado herb dressing

Name: shrimp cocktail with avocado herb dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 ready to eat avocado; 15 g parsley; 25 g garlic chives; 1 jalapeño pepper; 300 ml buttermilk; 45 g anchovy fillets in canned oil; 2 slice petit beurre bread; 1 ready to eat mango; 250 g cherry tomatoes on the branch; 40 g chilled baby kale; 200 g Dutch shrimps

Cocktail of shrimps, avocado, anchovy croutons, kale and mango.

Ingredients

Kitchen Stuff

1 food processor
4 sundae

Directions

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.
Cut the parsley coarsely. Cut 3/4 of the chives coarsely.
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.
Put the pepper, chopped herbs and buttermilk in the food processor and grind. Season with pepper and salt.
Heat for the croutons the anchovies and the oil from the tin and melt on low heat. Meanwhile, tear the bread into pieces.
Add the bread to the anchovies and cook for 8 minutes on medium heat until crispy. Change regularly.
Meanwhile, peel the mango, cut the pulp from the pit and cut into strips. Cut the tomatoes into wedges.
Mix the mango and tomatoes with the kale, shrimp and croutons. Spoon 2 tablespoons in each sundae and divide the shrimp mixture.
Divide the rest of the dressing over the shrimp. Cut the rest of the chives finely and spread over the slices.