Shrimp and Potato Salad for Easter
- 12 shrimps, peeled and deveined (boiled hot)
- 4 potatoes, peeled, cubed and cooked
- 2 avocados
- 2 chives stalks, chopped
- 1 red onion, julienned
- 1 sweet pepper, chopped
- 1 clove garlic, minced
- 1 can black olives, chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt, paprika and pepper
Combine in a bowl the potatoes with shrimps, avocado, onion, sweet pepper, chives and olives.
Mix the lemon with olive oil, garlic, paprika, salt and pepper to make dressing.
Bathe salad with dressing and serve.