Shrimp and Avocado Crispbread Snack

Essential ingredients

• 75 g – Shrimp
• 28 g – Buckwheat (or corn/rice) bread
• 19 g – Ricotta cheese
• 19 g – Avocado
• 93 g – Tomato

Ingredients to taste

• 1 g – Cilantro
• 1 g – Chili pepper
• 1 g – Lemon juice

Cooking

• 1 Boil water in a kettle

• 2 Transfer frozen peeled shrimps in a colander and pour boiling water over them

• 3 Peel and dice a tomato and an avocado

• 4 Wash chili and cilantro. Remove seeds from the pepper and finely chop chili and cilantro

• 5 Prepare spread for bread: put cheese, shrimp, tomato, avocado, cilantro, and chili pepper in a small bowl, mix everything thoroughly. Sprinkle with lemon juice

• 6 Put the spread on the crispbread