Tropical Shrimp Sourdough Toast

20260310, #BreakfastDiary 1659, -1°C/cloudy Spring, the miracle we know best. (Kim So-yeon, One-Word Dictionary) Serves 1, about 700kcal, Tropical Shrimp Sourdough Toast.

2 slices sourdough, 1/2 avocado, 50g pineapple, 1/4 onion, 1/2 cucumber, a little parsley and chopped scallion, 4 shrimp, (dressing) 1T olive oil, 1T lemon juice, 1t lemon salt (regular salt works too), pepper, 1t honey

1. Score the backs of the shrimp and blanch in boiling water. 2. Slice the onion ahead of time and soak in water. 3. Mix 1T olive oil, 1T lemon juice, 1t lemon salt (regular salt works too), pepper, and 1t honey to make the dressing. 4. In a mixing bowl, combine diced pineapple, avocado, cucumber, a little chopped parsley and scallion, the blanched shrimp from step 1, the pre-sliced onion from step 2, and the dressing from step 3, and mix well. 5. Brush the sourdough with olive oil, toast until crispy, and top with the pineapple avocado salad from step 4.