Squid and prawn salad


for 4 servings:

  • 20 g of cherry tomatoes
  • 20 g of avocado
  • 30 g of prawns
  • 50 g of squid rings
  • 30 g of lettuce leaves
  • 30 g of olive oil
  • 1 lemon
  • 2 g of garlic
  • Salt and pepper to taste


  1. Cook and peel the prawns. Defrost the squid, dry them on kitchen paper and warm them in the preheated oven for 2-3 minutes.
  2. Cut the cherry tomatoes into pieces. Halve the avocado, remove the stone, peel and slice it.
  3. Mix the olive oil with the lemon juice and salt. Pour the mixture over the lettuce leaves.
  4. Place the lettuce leaves on a plate, add the prawns and squid rings, cherry tomatoes and avocado.