Shrimp and avocado salad

Cut the avocado (1 piece) in half, carefully scoop out the flesh with a spoon without damaging the skin, and chop it into small pieces.

Tear the iceberg lettuce leaves (50 g) into small pieces. Also, chop the cucumber (50 g) into small cubes.

In a deep bowl, combine the chopped avocado, iceberg, cucumber, and boiled cocktail shrimp (150 g). Then add:

• Greek yogurt (50 g);
• lemon juice (5 g);
• salt and pepper to taste.

Mix everything thoroughly.

For serving the salad, you can use avocado halves as “boats.” Place the prepared mixture in each half and garnish with fresh herbs (dill and parsley to taste) and lemon wedges.