With oranges, shrimps and sesame biscuits.The refreshing, delicious salad, served in half an avocado.

Ingredients

• 2 ripe avocados
• 200g white asparagus
• 2 oranges
• 6-8 cherry tomatoes
• 150g shrimps
• White balsamic vinegar
• Cold pressed olive oil
• Some ruffled endive (frisee) lettuce
• Herbs
• 30g white sesame seeds
• 50g grated Parmesan cheese

Preparation

Dressing:

1. Create a tasty dressing using the white balsamic vinegar.
2. Some of the asparagus water, orange juice, salt, pepper and sugar as well as the olive oil.
3. Peel the asparagus and place in boiling, salted water until ‘al dente’ and remove instantly and run under cold water.
4. Cut diagonally into 4cm-large pieces.
5. Place the cherry tomatoes in the boiling water for a few seconds, remove, cool and cut into halves.
6. Peel the oranges and cut into segments.
7. Cut the avocados in half, remove the inside of the avocado and cut into chunks.
8. Keep the avocado skins intact in order to use them to serve the dish later.

Salad:

1. Add the asparagus, avocado chunks and cherry tomatoes to the dressing and mix carefully.
2. Add some ground chilli.

Sesame biscuits:

1. Mix the grated Parmesan and sesame seeds ad using a dinner spoon, place spoonfuls of the mixture on a baking tray and bake in a preheated over for 6-7 minutes at 180°C

Serving suggestion

Fill the avocado skins with the salad leaves and cover with the marinated salad. Serve with the crispy Parmesan and sesame seed biscuits.