Avocado and Shrimp Salad

Dice the avocado, drizzle with lime or lemon juice. Boil the peeled shrimp according to the instructions.

Make the sauce for the shrimp: two to three tablespoons of olive oil, press two garlic cloves, add salt and black pepper to taste, mix everything and toss the shrimp in it. Let the shrimp marinate.

Wash and chop the lettuce leaves. In a bowl, combine the lettuce, avocado and shrimp with the sauce, sprinkle with finely chopped dill and mix everything.

Do not add salt when boiling the shrimp, and do not add salt to the salad — the shrimp absorbing the salted sauce is enough. Decorate with cherry or regular tomatoes.