Refreshing, easy and quick lunch for a hot summer day.
Preheat the oven at 180c
Cut the avocados in two halves,core them and remove the flesh using a spoon.
Dice the avocados and keep them in a bowl.
Make sure the shrimp is as dry as possible and mix them together with the avocados.
Quarter the tomatoes,deseed them and discard the seeds,dice the tomato and mix them with the avocado and shrimp.
Finely chop the parsley leafs ans stalks.keep on the side
Open the bread in halves and place them in a baking tray , toast in the oven until nice golden colour.
Make sure that all ingredients are at room temperature before starting.
Juice the lemon.
Place the egg yolk, Dijon mustard, salt, pepper and lemon juice in a mixing bowl, and whisk together until smooth.
While continuously whisking, slowly drizzle in the sunflower oil.
If the mayonnaise is too thin, add more oil until desire consistency
Adjust the seasoning if necessary.
Mix the mayonnaise with the shrimp,avocado and tomato mix and squeeze the lemon juice in, stir well to combine.
Just before serving add the chopped parsley and combine.
Cut the savoy cabbage in half and remove the core.Finely slice the cabbage using a knife or a mandolin.
Peel the carrots and finely slice them, alternatively you can use a grater to cut them.
Cut top and root of the onion, cut in half and finely slice it.
Mix the mustard , caraway seed , vinegar , salt and pepper,mayo in a bowl, when combined mix the rest of the ingredients.
Adjust seasoning to taste.
Fill the bread roll with the slaw and the avocado mix.
«Use a combination of white and red cabbage for a more colourful slaw. »