Halve the tomatoes. Cut the carrot, cucumber and avocado into slices (drizzle with lime juice) and the sweet pepper in strips.
Mix the spinach with lime juice and olive oil and season with salt and pepper. Divide the spinach in a bowl.
Fry the shrimps and the sliced banana with a small drop of oil in a frying pan.
Spread the tomatoes, carrots, corn, peppers and avocado over the spinach and shovel last the shrimp and banana. Add some olive oil, lime juice and salt and pepper to taste.
INGREDIENTS FOR 2 PERSONS
1/4 cup of cherry tomatoes
1 small carrot
1/4 yellow pepper
1/2 cup of shrimp
1 Chiquita banana
1 tbsp canned corn
1 cup of spinach
2 tbsp extra virgin olive oil
sea salt flakes and chili flakes