Shrimp, avocado and bacon salad boats with yoghurt mayonnaise

Shrimp, avocado and bacon salad boats with yoghurt mayonnaise recipe

TO DRINK: Kir Royal – sparkling wine with cassis liquor. 

Shrimp, avocado and bacon salad boats with yoghurt mayonnaise

Serves: 4
Cooking Time: 1 hour

Ingredients

  • Mayonnaise

  • 1 large egg yolk
  • 5ml (1 tsp) Dijon mustard
  • 5ml (1 tsp) red wine vinegar
  • 250ml (1 cup) sunflower oil
  • a squeeze of lemon juice
  • 45ml (3 tbsp) Greek yoghurt
  • salt and white pepper, to taste
  • Salad

  • 125g diced bacon
  • 300g baby shrimp
  • 1 garlic clove, finely chopped
  • 1 spring onion, finely sliced
  • 30ml (2 tbsp) fresh chives, finely chopped
  • 4 large loose Cos lettuce leaves
  • 1 avocado, quartered and sliced
  • 8 caper berries
  • 12 baby potatoes, cooked and halved

Instructions

1

For the mayonnaise, place the egg yolk, mustard and vinegar in a food processor. While the blade is running, add the oil in a thin stream, allowing the mixture to come together slowly.

2

When all the oil is incorporated, add a small squeeze of lemon juice and the yoghurt and season. Set aside.

3

For the salad, heat a pan and add the bacon and allow it to cook in its own fat until golden. Add the shrimp and garlic and fry until the shrimp is cooked, about 2 minutes.

4

Remove from the heat and stir in the spring onion, chives and 45ml (3 tbsp) of the mayonnaise. Adjust seasoning.

5

To serve, place a lettuce leaf on each plate, add the avocado and top with the shrimp mixture and caper berries.

6

Season the potatoes and drizzle with mayonnaise. Serve alongside the boats.

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