Avocado shrimp salad
Dressing: Use ingredients at room temperature for the mayonnaise. Combine egg yolk, mustard, Hermesetas Granulated sweetener and wine vinegar in a bowl. Add a thin thread of oil whilst whisking the mixture continuously. Add the crème fraîche and blend in the tomato purée, salt and pepper. Let marinade from two hours till the next day.
Salad: Melt and strain the shrimps. Slice the red onion and put the slices into a saucepan. Add the wine vinegar and water and cook for 3–5 minutes at low heat. Cool and flavour with Hermesetas Granulated. Cut the avocados into slices just before serving and cut the red-veined dock leaves. Mix together in a salad. Serve the dressing separately or blend it in, lightly tossing the salad.
Tip! Use rocket or thin-leaf spinach as a substitute for red-veined dock. Use crayfish instead of shrimps.