Avocado, shrimp and gorgonzola salad

I have decided to cut back on my evening food intake not for any particular reason (NO IT IS NOT BECAUSE I AM OVER WEIGHT) and am cutting out warm meat filled evening meals, to this end I have started by having things like salads and the like. So here we go with the first one.


Avocado, shrimp and gorgonzola salad



1 small head of Romana salad

1 clove of garlic

150g of lambs’ salad (Feldsalat)

1 ripe avocado

Small handful of walnuts

4-5 cherry tomatoes halved

50g of cream gorgonzola

50g of brown shrimps (Nordseekrabben)

2 mushroom heads sliced



For the dressing

Juice of ½ a lemon

2 table spoons of sherry vinegar

1 tsp middle mustard

1 tsp of runny honey

40ml of olive oil

Pinch of celery salt

80ml made up marigold stock

1 tsp of chopped coriander

A few drops of pumpkin seed oil (that was all I had left)



Slice the head of salad and put it together with the lamb leaf salad in a colander and wash it under running water, drain and put into a serving bowl rubbed round with a garlic clove. Make the dressing; put all of the ingredients into a jar (mine was a spreewald gurkin jar but you may have a bit of difficulty finding such a rare piece of kitchen equipment so just use any old jar) and shake (WARNING make sure you put the lid on first). Put the halved tomatoes in the salad bowl along with the walnuts and sliced mushrooms. Pour over the dressing (leave a bit for later) and give it all a good mixing, posh people have proper salad spoon and fork, I used my fingers.

Peel and slice the avocado.

Put a heap full of salad in a deep plate, top with the avocado sort of fan it out, sprinkle the shrimps around the top and dot the gorgonzola in pieces on the top. Drizzle the a bit of the dressing over the avocado and give it a few turns of chilli (I have a one of those glass jars that you buy with it ready to grind)

Cut yourself a few slices of baguette and away you go