Vegetable salad, quinoa and aromatic oil
starters from South America
translated by Italian with
Mini tacos guacamole and prawns perfect for a delicious aperitif
For the guacamole, cut small pieces of garlic, onion, cherry tomatoes and a pinch of fresh red pepper into small pieces. Peel the ripe avocados put them in a bowl and add the juice of a lemon, oil, salt, garlic, onion and cherry tomatoes and mash with a fork.
With a pastry cutter, make small disks from the wraps and fry them in hot oil until they become golden, taking care to give the shape of small tacos with tongs.
I used pre-cooked and peeled frozen shrimp of excellent quality. You can use the pre-cooked ones that are usually found in the fridge or the fresh ones: the choice is yours.
Assemble the tacos putting on the bottom a salad leaf, guacamole and finally the shrimp. To insert the guacamole you can help yourself with a sac á poche.