Shrimp, avocado and cucumber salad

Ingredients

for 1 servings

• Shrimp150 g (5.3 oz)
• Avocado100 g (3.5 oz)
• Cucumber80 g (2.8 oz)
• Arugula60 g (2.1 oz)
• Mayonnaise40 g (1.4 oz)
• Lime juice8 g

Directions

1. Peel the shrimp, pan-fry them in a drizzle of oil for 2 minutes on each side until pink; season with salt and pepper, then set aside.
2. Cut the avocado and the cucumber into even dice.
3. Make the sauce by mixing the mayonnaise and the lime juice; season with pepper.
4. Wash and dry the arugula, then arrange it on a plate.
5. Spread the shrimp, the avocado and the cucumber over the arugula.
6. Coat with the sauce and serve at once.