D-156
WED, SEP 9, 2020
Avocado Paprika Salad
Notes
#todaysbreakfast #avocado — scooped out, diced, and packed back in with paprika, then topped with shrimp seared in olive oil with plenty of pepper and salt. #breakfast #breakfastgram #myfrenchstylesalad
with a (sponsored) fork from L'Isle-sur-la-Sorgue — three hours by train from Avignon, known as the "Venice of Provence" and one of France's three great antique towns, where the whole town is charming and packed with antiques (at eye-watering prices).
*If you're searching for it, try "L'Isle-sur-la-Sorgue"
https://www.tripadvisor.co.kr/Attraction_Review-g608811-d486621-Reviews-L_Isle_sur_la_Sorgue_Market-L_Isle_sur_la_Sorgue_Vaucluse_Provence_Alpes_Cote_d_Az.html
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Cut the avocado in half, scoop out the flesh, and dice it into cubes.
- 02
Cut the paprika into the same size as the avocado.
- 03
Heat olive oil in a pan, season with salt and pepper, and sear the shrimp.
- 04
Fill the scooped-out avocado halves from step 1 with the diced avocado, paprika, and shrimp, and drizzle with the dressing.
