Ingredients (Serves 2)

• Avocado – 1 (140g), flesh scooped into balls
• Cherry tomatoes – 4 (36g), halved
• Cucumber – 1/2 (49g), peeled in stripes and sliced into 1 cm rounds
• Endive – 1 leaf (10g), torn into pieces
• Large shrimp – 6 (120g), peeled, deveined, and boiled
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste

Instructions

1. Cut the avocado in half, remove the seed, and scoop the flesh into small balls using a melon baller, keeping the skin intact.
2. Slice cucumber into 1 cm rounds after peeling in stripes. Halve the cherry tomatoes.
3. Boil the shrimp in hot water until fully cooked, then drain and cool.
4. Soak the endive in cold water, then drain and tear into bite-sized pieces.
5. On a serving plate, place the endive. Use the avocado skin as a bowl and fill it with shrimp, avocado balls, cucumber, and tomatoes. Drizzle with dressing before serving.