Avocado and Seafood Salad

Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing 2007.

SERVINGS
2

INGREDIENTS
1 avocado, halved, pitted, peeled and sliced
2 beef tomatoes, sliced
2 tablespoons mixed seaweed, soaked for 10 minutes and boiled
1/2 cup shrimp, cooked and peeled/3/4 cup walnut halves
Juice of 1/2 lemon
1/2 cup plain/soy yogurt
1 small bunch chives, finely chopped
1 teaspoon tomato catsup
A few drops Tabasco sauce
Salt and black pepper to taste

PREPARATION
1. Arrange the avocado slices on two plates. Pile the tomato and cucumber on top. Sprinkle with the boiled seaweed, and garnish with shrimp or walnuts.

2. Make the dressing by mixing the lemon juice, yogurt, chives, tomato catsup, and Tabasco sauce in a bowl. Season, and spoon over the salad. Serve with French baguette.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 286

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