It’s a simple affair, but sometimes simplicity is beautiful! Swap out the iceberg lettuce with a darker, leafier green for some additional nutrients if you fancy.
Ingredients
70 g iceberg lettuce
30 g cherry tomatoes
80 g shrimp, cleaned and cooked
120 g avocado, sliced
30 g Ruccola
1 g oregano
Dressing
10 g olive oil
30 g lemon juice
3 g mustard
Salt and pepper to taste
Preparation
Cut lettuce into bite sized chunks. Arrange other ingredients on the bed of lettuce on a plate and drizzle with dressing. Sprinkle with oregano.
