Salad with shrimps, vegetables and avocado

50 g tomatoes

40 g Arugula

15 g carrots

15 g daikon radish

7 g red caviar

3 g walnut oil

3 g vinegar

5 tiger shrimp

1 twig thyme

1/2 avocado

Clean and fry the shrimp until browned.

Clear avocado, cut it into slices flat, mugs chop the tomatoes, cut into julienne carrots and daikon.

Stir the peanut oil and vinegar to homogeneity.

Put lettuce on platter layers: first tomato, then avocado, arugula, radish, carrot, then shrimp and red caviar.

Make a salad with shrimp, vegetables and avocado thyme.