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Avocado stuffed with prawns and wild garlic sauce

Stuffed avocado: lightning fast & noble

March 27th, 2018 | starter

Avocado, shrimp, wild garlic – are in record-breaking time on the table and taste heavenly good. A super fast appetizer that leaves plenty of time to enjoy the spring outdoors in the fresh air. Here you can score points for Easter!

Avocado with wild garlic prawns

(4 portions)

2 TS lemon mayonnaise
2 TS yogurt
20 leaves wild garlic, finely chopped
1 pinch of coarse sea salt
6 dashes Tabasco
stir and puree with the blender very briefly, wild garlic leaves should still be visible
2 avocados
2 ts lemon juice
halve the avocados, remove the core, drizzle lemon juice on the surface, salt
16 cocktail prawns, cooked, without head and shell
cut 4 prawns into small pieces, mix with the wild garlic mayonnaise, place on the avocado halves and decorate with the remaining prawns
The plate can be decorated with a few drops of wild garlic oil. Just puree 100 ml rape seed oil with 25 g fresh wild garlic.

And this is how the wife of the captain does it

I like to use the organic lemon mayonnaise from the manufacturer “Münchner Kindl”. For more than hundred years, they have been producing exquisite mustard varieties, mayonnaises and other fine sauces. I discovered this brand on the Viktualienmarkt in Munich, where the Münchner Kindl has its origin. You can also get the products in well-stocked supermarkets or online.

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