Sometimes you really want to treat yourself to something unusual and very tasty. Not so long ago, exotic fruits such as avocados began to appear on sale in our stores. The tender, oily pulp is not only very nutritious, but also contains many useful substances that are easily absorbed by the body.
Although it is a fruit, it does not have a strong taste, so it goes very well with seafood, vegetables, cheese, assorted fruits and even chicken.
And today we will take a closer look at the combination of this exotic fruit with shrimp. In my opinion, this is the most delicious combination of all.
These two products are in perfect harmony with each other, and therefore dishes made from them are welcome on any festive or everyday table. In addition, they are considered powerful aphrodisiacs. And it will be a great addition to a romantic menu for two.
Shrimp are very tasty on their own, either boiled or fried. And avocado, having a rather neutral taste, goes well with them. And also these two products, combined with other components, create a simply amazing combination. We already have some of the options for such combinations, and today we’ll look at new recipes.
And today I propose to prepare delicious and at the same time simple salads from avocado and shrimp?
There is nothing easier than preparing an impressive looking salad using a delicious recipe! He will make a lasting impression thanks to his interesting presentation. Here in such a peel - a boat.
Ingredients:
Preparation:
First, let's decide on shrimp. If you are lucky enough to buy them fresh, then cooking them is as easy as shelling pears. First, rinse well and boil in salted water with lemon juice for 2-3 minutes, depending on the size. The larger the shrimp, the more time they need, but the total cooking time does not exceed 3 minutes.
Cooked shrimp usually float to the surface. The main thing is not to overcook them, otherwise the meat will become tough.
1. Cut the avocado down to the pit and carefully separate it into two halves so as not to damage the skin.
Ripe avocados are slightly heavier in weight and slightly plasticine to the touch. Cleaning them is quite simple: you can cut off the skin with a regular knife or cut the fruit in half and, after removing the pit, scrape out the tender pulp with a spoon. The remaining intact crust can be used as an original “vase” for a salad in which the pulp of the fruit will be used.
2. Having removed the seed, for convenience, you can cut the flesh with a “grid” to the skin and then take it out with a spoon. This method of removal will allow you to avoid the additional process of slicing the fruit - they will already be cut into pieces. The length and width of the small cubes of pulp are varied by you when cutting with a knife.
3. Place our fruit cubes, boiled shrimp and Tartar sauce in a bowl. Sprinkle with lemon juice, which will add some piquancy and sourness to the salad. We also add salt and black pepper, and your favorite spices.
4. Scoop the well-mixed ingredients with a tablespoon and place in the saved avocado skin. It will look no worse than in a bowl!
For beauty, sprinkle finely chopped onions on top, or simply place individual onion feathers on top. You can also add a little more sauce or add lemon slices.
Cucumber combined with avocado and shrimp gives the finished dish some lightness and a savory crunch. But don’t be fooled – thanks to the avocado, it will still be very high in calories!
Ingredients:
Preparation:
1. Peel the avocado and cucumber and chop them into equal cubes. Without the skin, the cucumber will be more tender, although it will not lose its crunch.
2. Place butter in a deep, heated frying pan and pour in sunflower oil. When they melt with stirring and mix into a single liquid, add boiled shrimp. Which in turn we salt and flavor with your favorite spices. Without ceasing to stir, fry them until golden pink for 3 minutes.
3. Chop the greens. Dill is best suited for this dish.
4. Chop the lettuce leaves. You can, like Italian chefs, tear them directly with your hands - this will only make the taste better.
5. Grind the garlic through a press.
6. Prepare the sauce for dressing. To do this, combine soy sauce, lemon juice, sugar, salt and spices and mix thoroughly until smooth.
7. Place all the prepared ingredients in a bowl and season well with the sauce.
Alternatively, you can mix all the ingredients, place them in serving bowls and pour the sauce on top individually.
The salad gets a very original taste if you add grapefruit slices. The combination of bittersweet juice, tender fruit pulp and fried shrimp creates simply enchanting pleasure! The main thing is that the grapefruit is very juicy and it is advisable to remove all the veins and skin on it.
Ingredients:
Preparation:
1. Fry the shrimp in olive oil until beautifully pink.
You can first sprinkle them with lemon juice and lightly roll them in semolina - this will create a unique crispy crust. But this is not necessary - just fried shrimp are also very, very tasty!
2. Peel the grapefruit and disassemble it into slices, removing films and veins.
3. Peel the avocado, clean it and cut it into a “crescent”.
4. Cut the onion into half rings. If it is very caustic, then it is best to pour boiling water over it in a colander, then the bitterness will go away.
5. Shake the sauce from lemon and grapefruit juice with olive oil and spices to season our dish.
6. We begin to serve our creation. To do this, put green leaves and arugula on a plate, and on top, in a free creative flight of fancy, lay out grapefruit slices, onion half rings, avocado and shrimp.
7. To enhance the taste, just before serving, pour over the sauce.
We eat with pleasure!
But what about a salad without tomatoes? We urgently need to correct this situation and add the tomato note that our people love.
Ingredients:
Preparation:
1. Finely chop the greens.
2.Fry shrimp in butter until pink, 3 minutes. In the middle of frying, season with soy sauce and herbs.
3. Peel the avocado and chop into cubes.
4. Cut or tear the lettuce leaves with your hands.
5. Cut the tomatoes into quarters.
6. Chop the bell pepper either into strips or cubes at your discretion.
7. Grind the garlic using a garlic press, or simply finely chop it with a knife.
The ingredients can be laid out on a dish in the form of such a beautiful “rainbow”.
8. Or immediately combine all the prepared ingredients with canned corn, and season with olive oil and balsamic vinegar.
9. Before serving or directly on the dinner table, you can stir the contents so that everything is well mixed with the dressings.
We eat with pleasure.
Avocado and shrimp salads usually contain a lot of greens. A very interesting shade of taste is acquired with the addition of arugula.
Ingredients:
Preparation:
1.Chop the garlic.
2. Chop the bell pepper into cubes.
3. Fry the shrimp in olive oil, salt to taste during frying.
4. Then add garlic and pepper and fry everything together for 1 minute.
5. Peel and cut the avocado into slices or cubes, which we sprinkle with lemon juice.
6. Combine all prepared ingredients with arugula.
7. Cut the boiled egg into 4 parts. It will create more of a decoration, but together with the salad it will acquire a very interesting taste.
8. Drizzle balsamic vinegar and olive oil on top.
9. Sprinkle with grated Parmesan and sesame seeds.
That's it, our dish is ready and you can serve it to the table.
If you love vegetables, then you can also prepare a very tasty dish from them with the addition of our today's “heroes”.
Ingredients:
Preparation:
The salad is very simple, and if you have fresh vegetables, it prepares very quickly. Full version of the preparation. And if the recipe interests you, then follow the link. There is a step-by-step description with a full set of photographs.
1. Boil shrimp in lightly salted water. Cooking time is no more than 3 minutes. Then drain the water and clean them from the shell. Leave 6 - 7 pieces for decoration, cut the rest into two halves.
2. Boil the chicken fillet, cool and cut into cubes.
3. Cut all vegetables, avocado and cheese into cubes. Chop the garlic and herbs. Try to use brightly colored bell peppers. This will make the dish look more colorful.
4. Mix all chopped ingredients in a common bowl.
5. Season with mayonnaise. You can put the contents in a large dish, or you can arrange it in a culinary ring. And then the presentation will be more effective.
Garnish the finished dish with fresh herbs and reserved shrimp.
Enjoy eating!
This snack can be prepared for the holiday. The dish looks beautiful and appetizing, and tastes very good. Today we will use fresh banana as one of the ingredients. But in general, you can use fresh or canned pineapple.
Ingredients (for 2 servings):
For refueling:
Preparation:
1. Boil shrimp in lightly salted water. They should be cooked for no more than 2–3 minutes, otherwise their meat may become tough and “rubbery” in taste.
Then let the water drain and remove the shell.
2. Boil the chicken fillet as well. To make the meat more tasty, you can add bay leaves and peppercorns to the broth.
After it has cooled, cut it into small cubes.
3. Cut the avocado into two halves and remove the large pit.
It is also necessary to clean the skin from it. It's not difficult to do this. If the skin is dry, it peels off easily, like a nut shell. If it’s fresh, you can peel it with a knife.
4. Now we need to extract the pulp, while leaving a thin wall in the fruit itself. You will get two neat boats, which will serve as a mold for laying out the finished dish.
And the pulp, in turn, must be cut into cubes.
5. Cut the peeled banana into the same cubes.
6. Place both cut fruits in a bowl and sprinkle lemon juice over them, squeezing it straight from the lemon. This will prevent the fruit from darkening when exposed to air.
Then you can add chicken fillet to them.
7. Prepare a dressing from all the ingredients suggested above. Mix it thoroughly until smooth.
9. Place the salad in the prepared “boats” so that you get a nice mound on top. And garnish with boiled and peeled shrimp on top.
Here we have such a beautiful and appetizing appetizer salad. Just right for a romantic dinner for two.
To give it a more appetizing look, add fresh herbs and a slice of red bell pepper to the decoration.
Despite the fact that all the ingredients are very simple, the dish will delight all your guests with its taste. And the whole secret is in two special dressings, which are prepared specifically for tomatoes and avocado, and separately for shrimp.
This is the selection we have today. In my opinion, quite good. In any case, in it we tried to consider how you can combine avocado and shrimp with other various products. And knowing this, you will be able to vary with the products that are in your kitchen.
I would like to believe that you liked these recipes and that one of them will eventually become your signature secret, which all your friends and acquaintances who have tried the delicate but satisfying avocado and shrimp salad will try to find out.
And if you want to prepare other salads with shrimp, I invite you to.
Inspiration in the kitchen and bon appetit at the table!
Arugula salad is a simple and healthy replacement for high-calorie and heavy holiday snacks. There are a huge number of variations of this wonderful dish, suitable for a family feast, a business meeting, or a romantic dinner. The main and unchanged ingredients remain, of course, fresh seafood and vigorous greens.
Arugula salad with shrimp is light and low in calories
Ingredients:
Immerse the shrimp in boiling salted water for 3 minutes. Then drain in a colander, rinse with cold water and remove shells. Place the tender meat in a separate bowl, pour in lemon juice and leave for a while. Tear the arugula with your hands (the knife will begin to oxidize and quickly lose its appearance), place it in a salad bowl. Drain the shrimp and add them to the greens. Making the dressing for this salad is very simple: mix the remaining lemon juice and olive oil, add salt and pepper. The salad should be dressed just before serving.
Arugula with shrimp, cherry tomatoes and Parmesan cheese is an excellent replacement for heavy holiday appetizers
Ingredients:
Cut a clove of garlic into several pieces and fry in olive oil, after which we remove the garlic. Fry thawed and peeled shrimp in garlic oil - no more than a minute, otherwise they will become tough and rubbery. Cut the tomatoes into halves. Thinly slice the Parmesan or grate it on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Place washed and well-dried arugula on a plate and season with sauce. Place shrimp and tomatoes on top and sprinkle with cheese. Salad ready!
Arugula with tiger shrimps and avacado is suitable for any feast
Ingredients:
We wash and dry the arugula, remove the zest from half the lime and squeeze out the juice. Whisk together the butter, lime zest and juice, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. Cut the cherry in half and the parmesan into thin slices. Fry the tiger prawns in boiling olive oil for 2-3 minutes, add salt and pepper. Place the arugula on a plate, top with shrimp, parmesan and cherry tomatoes, season with sauce, and sprinkle with pine nuts. Everything is ready - you can serve!
Salad with arugula and shrimp in French goes well with white wine
Ingredients:
Wash and dry the arugula. Cut the melon into cubes, raw champignons (they must be very fresh) into thin slices. Raw champignons are not only possible, but also necessary - they contain a huge amount of protein and selenium necessary for our body. Just remember to choose the freshest mushrooms and wash them well. Clean the shrimp and quickly fry in olive oil. Mix all the dressing ingredients: oil, juice, mustard, garlic, honey and herbs. Season the mixture with salt and pepper to taste. By the way, this sauce can be stored in the refrigerator for up to three days! Place arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour over the dressing. The salad goes well with white wine and pleasant company.
Arugula, shrimp and grapefruit - low-calorie salad
Ingredients:
Add finely chopped garlic, salt and pepper to a mixture of olive oil and the juice of half a lemon. We clean the shrimp from the head, shell and intestinal vein, and lower it into boiling salted water for 2-3 minutes. Pour the dressing over the shrimp. Peel the grapefruit and remove membranes, divide the pulp into small pieces. Peel, finely chop and dry the walnuts in a frying pan. All that remains is to lay out and serve the salad - sprinkle grapefruit and shrimp on the arugula, pour in the dressing and sprinkle with nuts. Bon appetit!
Gourmet arugula salad with goat cheese
Ingredients:
Wash and place the arugula on the dishes. We clean the shrimp, sprinkle with oil and lemon juice, salt and pepper. Fry the shrimp in a frying pan for 1-2 minutes until the color changes. Place seafood on a plate with arugula. Peel the avocado and cut into cubes, mix with salad. Add whole olives. Cut the goat cheese into thin slices and cut the cherry tomatoes in half. Mix all the ingredients. Now prepare the dressing: combine lemon juice, balsamic vinegar and olive oil. Pour dressing over the salad. Bon appetit!
Sometimes you really want to treat yourself to something unusual and very tasty. Not so long ago, exotic fruits such as avocados began to appear on sale in our stores. The tender, oily pulp is not only very nutritious, but also contains many useful substances that are easily absorbed by the body.
Although it is a fruit, it does not have a strong taste, so it goes very well with seafood, vegetables, cheese, assorted fruits and even chicken.
And today we will take a closer look at the combination of this exotic fruit with shrimp. In my opinion, this is the most delicious combination of all.
There is nothing easier than preparing an impressive looking salad using a delicious recipe! He will make a lasting impression thanks to his interesting presentation. Here in such a peel - a boat.
Ingredients:
Preparation:
First, let's decide on shrimp. If you are lucky enough to buy them fresh, then cooking them is as easy as shelling pears. First, rinse well and boil in salted water with lemon juice for 2-3 minutes, depending on the size. The larger the shrimp, the more time they need, but the total cooking time does not exceed 3 minutes.
Cooked shrimp usually float to the surface. The main thing is not to overcook them, otherwise the meat will become tough.
1. Cut the avocado down to the pit and carefully separate it into two halves so as not to damage the skin.
Ripe avocados are slightly heavier in weight and slightly plasticine to the touch. Cleaning them is quite simple: you can cut off the skin with a regular knife or cut the fruit in half and, after removing the pit, scrape out the tender pulp with a spoon. The remaining intact crust can be used as an original “vase” for a salad in which the pulp of the fruit will be used.
2. Having removed the seed, for convenience, you can cut the flesh with a “grid” to the skin and then take it out with a spoon. This method of removal will allow you to avoid the additional process of slicing the fruit - they will already be cut into pieces. The length and width of the small cubes of pulp are varied by you when cutting with a knife.
3. Place our fruit cubes, boiled shrimp and Tartar sauce in a bowl. Sprinkle with lemon juice, which will add some piquancy and sourness to the salad. We also add salt and black pepper, and your favorite spices.
4. Scoop the well-mixed ingredients with a tablespoon and place in the saved avocado skin. It will look no worse than in a bowl!
For beauty, sprinkle finely chopped onions on top, or simply place individual onion feathers on top. You can also add a little more sauce or add lemon slices.
Cucumber combined with avocado and shrimp gives the finished dish some lightness and a savory crunch. But don’t be fooled – thanks to the avocado, it will still be very high in calories!
Ingredients:
Preparation:
1. Peel the avocado and cucumber and chop them into equal cubes. Without the skin, the cucumber will be more tender, although it will not lose its crunch.
2. Place butter in a deep, heated frying pan and pour in sunflower oil. When they melt with stirring and mix into a single liquid, add boiled shrimp. Which in turn we salt and flavor with your favorite spices. Without ceasing to stir, fry them until golden pink for 3 minutes.
3. Chop the greens. Dill is best suited for this dish.
4. Chop the lettuce leaves. You can, like Italian chefs, tear them directly with your hands - this will only make the taste better.
5. Grind the garlic through a press.
6. Prepare the sauce for dressing. To do this, combine soy sauce, lemon juice, sugar, salt and spices and mix thoroughly until smooth.
7. Place all the prepared ingredients in a bowl and season well with the sauce.
Alternatively, you can mix all the ingredients, place them in serving bowls and pour the sauce on top individually.
The salad gets a very original taste if you add grapefruit slices. The combination of bittersweet juice, tender fruit pulp and fried shrimp creates simply enchanting pleasure! The main thing is that the grapefruit is very juicy and it is advisable to remove all the veins and skin on it.
Ingredients:
Preparation:
1. Fry the shrimp in olive oil until beautifully pink.
You can first sprinkle them with lemon juice and lightly roll them in semolina - this will create a unique crispy crust. But this is not necessary - just fried shrimp are also very, very tasty!
2. Peel the grapefruit and disassemble it into slices, removing films and veins.
3. Peel the avocado, clean it and cut it into a “crescent”.
4. Cut the onion into half rings. If it is very caustic, then it is best to pour boiling water over it in a colander, then the bitterness will go away.
5. Shake the sauce from lemon and grapefruit juice with olive oil and spices to season our dish.
6. We begin to serve our creation. To do this, put green leaves and arugula on a plate, and on top, in a free creative flight of fancy, lay out grapefruit slices, onion half rings, avocado and shrimp.
7. To enhance the taste, just before serving, pour over the sauce.
We eat with pleasure!
But what about a salad without tomatoes? We urgently need to correct this situation and add the tomato note that our people love.
Ingredients:
Preparation:
1. Finely chop the greens.
2.Fry shrimp in butter until pink, 3 minutes. In the middle of frying, season with soy sauce and herbs.
3. Peel the avocado and chop into cubes.
4. Cut or tear the lettuce leaves with your hands.
5. Cut the tomatoes into quarters.
6. Chop the bell pepper either into strips or cubes at your discretion.
7. Grind the garlic using a garlic press, or simply finely chop it with a knife.
The ingredients can be laid out on a dish in the form of such a beautiful “rainbow”.
8. Or immediately combine all the prepared ingredients with canned corn, and season with olive oil and balsamic vinegar.
9. Before serving or directly on the dinner table, you can stir the contents so that everything is well mixed with the dressings.
We eat with pleasure.
Avocado and shrimp salads usually contain a lot of greens. A very interesting shade of taste is acquired with the addition of arugula.
Ingredients:
Preparation:
1.Chop the garlic.
2. Chop the bell pepper into cubes.
3. Fry the shrimp in olive oil, salt to taste during frying.
4. Then add garlic and pepper and fry everything together for 1 minute.
5. Peel and cut the avocado into slices or cubes, which we sprinkle with lemon juice.
6. Combine all prepared ingredients with arugula.
7. Cut the boiled egg into 4 parts. It will create more of a decoration, but together with the salad it will acquire a very interesting taste.
8. Drizzle balsamic vinegar and olive oil on top.
9. Sprinkle with grated Parmesan and sesame seeds.
That's it, our dish is ready and you can serve it to the table.
If you love vegetables, then you can also prepare a very tasty dish from them with the addition of our today's “heroes”.
Ingredients:
Preparation:
The salad is very simple, and if you have fresh vegetables, it prepares very quickly. The full version of the preparation is here. And if the recipe interests you, then follow the link. There is a step-by-step description with a full set of photographs.
1. Boil shrimp in lightly salted water. Cooking time is no more than 3 minutes. Then drain the water and clean them from the shell. Leave 6 - 7 pieces for decoration, cut the rest into two halves.
2. Boil the chicken fillet, cool and cut into cubes.
3. Cut all vegetables, avocado and cheese into cubes. Chop the garlic and herbs. Try to use brightly colored bell peppers. This will make the dish look more colorful.
4. Mix all chopped ingredients in a common bowl.
5. Season with mayonnaise. You can put the contents in a large dish, or you can arrange it in a culinary ring. And then the presentation will be more effective.
Garnish the finished dish with fresh herbs and reserved shrimp.
Enjoy eating!
This snack can be prepared for the holiday. The dish looks beautiful and appetizing, and tastes very good. Today we will use fresh banana as one of the ingredients. But in general, you can use fresh or canned pineapple.
Ingredients (for 2 servings):
For refueling:
Preparation:
1. Boil shrimp in lightly salted water. They should be cooked for no more than 2–3 minutes, otherwise their meat may become tough and “rubbery” in taste.
Then let the water drain and remove the shell.
2. Boil the chicken fillet as well. To make the meat more tasty, you can add bay leaves and peppercorns to the broth.
After it has cooled, cut it into small cubes.
3. Cut the avocado into two halves and remove the large pit.
It is also necessary to clean the skin from it. It's not difficult to do this. If the skin is dry, it peels off easily, like a nut shell. If it’s fresh, you can peel it with a knife.
4. Now we need to extract the pulp, while leaving a thin wall in the fruit itself. You will get two neat boats, which will serve as a mold for laying out the finished dish.
And the pulp, in turn, must be cut into cubes.
5. Cut the peeled banana into the same cubes.
6. Place both cut fruits in a bowl and sprinkle lemon juice over them, squeezing it straight from the lemon. This will prevent the fruit from darkening when exposed to air.
Then you can add chicken fillet to them.
7. Prepare a dressing from all the ingredients suggested above. Mix it thoroughly until smooth.
9. Place the salad in the prepared “boats” so that you get a nice mound on top. And garnish with boiled and peeled shrimp on top.
Here we have such a beautiful and appetizing appetizer salad. Just right for a romantic dinner for two.
To give it a more appetizing look, add fresh herbs and a slice of red bell pepper to the decoration.
Tender shrimp meat combined with ripe avocado is everyone’s favorite classic. Just recently, these products were exotic for us, but now they have gained enormous popularity among the population. However, this does not mean that you cannot experiment with additional ingredients and diversify the taste of salads. On the contrary, based on these components, many amazingly tasty dishes have been created and continue to be created, which have now become even more accessible. Therefore, they can become both the basis of an ordinary dinner and a wonderful snack on holidays. We offer several original and classic options for your attention.
This dish contains everything that can characterize a bright sunny summer - juicy tomatoes, green arugula leaves, ripe avocado and sunny olive oil. Tender shrimp add satiety to this combination, and lemon juice adds piquancy. Ideal products for snacking at a picnic or family gathering.
We will need:
Preparation:
Tip: When choosing arugula for your table, you should remember the following rules:
- The leaves of the plant must be bright green, fresh and not limp, in this case you will purchase a truly high-quality and tasty product;
- The taste of the salad directly depends on the size of its leaves - the smaller they are, the more bitterness they contain;
- Be sure to store arugula in the refrigerator, and it is advisable to place it in a vase with water. This way the plant will retain its freshness for up to 6 days.
This dish is easy to create and also requires very little time to prepare. If possible, it is better for him to purchase peeled fresh frozen shrimp, since otherwise, they will have to be peeled raw, which will be a little more difficult than with boiled ones.
We will need:
Preparation:
Tip: the taste of the salad largely depends on the correctness of the ingredients and their degree of ripeness. To choose a good avocado, pay attention to the following tips:
- Press down lightly on the peel. In a ripe, high-quality fruit, it will bend under your fingers, and then the dent will quickly disappear, and the avocado will return to its former elasticity. An unripe fruit has a dense and hard structure, while an overripe fruit has a structure that is too soft; it will not return to its shape after pressing and will remain wrinkled;
- In a ripe avocado, you can hear the sound of the pit; it easily separates from the pulp when ripe. Just shake the fruit near your ear and listen - if it knocks, you can buy it.
This unusual sweet and sour shrimp and avocado salad is perfect for those occasions when you want to treat yourself to something tasty and unusual, as well as surprise guests at a celebration or please your loved ones. It’s a pleasure to prepare it, because it takes very little time – about half an hour.
We will need:
Preparation:
Tip: the main ingredients of this salad are classified as “light”, however, mayonnaise makes it significantly heavier. Therefore, adherents of a healthy diet are better off using natural white yogurt with the addition of lemon juice as a sauce.
If you are already bored with the classic combination of shrimp and avocado, pay attention to this recipe. The combination of spicy Tabasco sauce and aromatic, sweet melon will rediscover the whole range of feelings and sensations for you. No gourmet can resist such an unusual salad. However, if you are a fan of spicy food, you can reduce the amount of hot seasoning in the recipe to a minimum, but you should not remove it completely.
We will need:
Preparation:
Salad with shrimp and avocado is a wonderful combination that will be remembered for a long time. Everyone is accustomed to thinking that avocados are a delicacy. In fact, this is the most common fruit, which does not even have a pronounced taste, but is very rich in vitamins. There are a huge number of recipes with avocado and shrimp. This is a very successful combination of products. Such salads can be prepared for holidays or for every day.
Such salads are very successful when dieting, thanks to the low calorie content of shrimp, and avocado, in turn, is a good substitute for meat.
Pamper yourself and your family with these salads.
You need to handle avocado with caution, as its leaves, bark, and seed contain toxic substances, and their consumption can lead to severe poisoning.
Very tasty salad. You can use either store-bought sauce or homemade sauce.
Ingredients:
Preparation:
Cut the avocado into slices, sprinkle with lemon juice. Add chopped tomato, lettuce and shrimp to it. Season the salad with sauce.
Do not cook the shrimp for too long, otherwise they will lose flavor and become rubbery.
Easy to prepare salad. Suitable for holidays and every day.
Ingredients:
Preparation:
Cut the egg and peeled avocado into cubes and pour into a salad bowl. Add corn and shrimp there. Season the salad with mayonnaise, add salt and pepper and enjoy the unique taste.
Italian arugula in tandem with avocado. A unique taste that cannot be forgotten.
Ingredients:
Preparation:
Rinse and dry the arugula. Zest half a lime and squeeze out the juice. Mix olive oil with lime zest and juice, honey, soy sauce and balsamic cream. Mix all this well with a whisk. Peel the avocado and cut into cubes. Cut the cherry tomatoes in half and cut the parmesan into thin petals. Fry the shrimp in olive oil for 3 minutes, add salt and pepper. Place the arugula in the center of the plate, and place the shrimp, cherry tomatoes, tomatoes and avocado alternately around the salad. Then pour the sauce over it all and sprinkle with nuts. Can be served.
A very interesting combination of products and original presentation will not leave any cook indifferent.
Ingredients:
Preparation:
Cut the avocado in half without removing the skin. We take out the seed and scrape out the pulp with a spoon. Cut the pulp into cubes. Peel the shrimp and place in a saucepan, add lime juice, salt, pepper and olive oil and cook for no more than 1 minute. Coarsely chop the shrimp and add to the avocado.
Let's move on to preparing the sauce. Mix mayonnaise with ketchup and cognac. Season the avocado and shrimp with sauce and place in half of the avocado.
Then we move on to filling the second half. Peel the lime and cut into slices without films. Cut the pepper and cabbage into thin strips, add the salad mix, honey and olive oil and place in a wedge along with the lime. Place both slices on a plate and decorate with sauce, flowers, sesame seeds and watercress.
An unusual recipe for a traditional salad. It will be an excellent replacement for tired Olivier salad on New Year's Eve.
Ingredients:
Preparation:
Cut carrots, 1 avocado and cucumber into small cubes. Add peas, chopped onion, salt and mayonnaise.
In this salad, only homemade mayonnaise is used. To prepare it, rinse 1 cup of raw cashews and leave in cold water for 2-3 hours. Then place in a blender with the remaining ingredients and grind until smooth.
A very unusual seafood salad. An excellent decoration for a holiday table.
Ingredients:
Preparation:
First of all, we clean the mussels from algae and rinse them under running water. Place the mussels in a saucepan, add a little water and the juice of half a lemon. Cook over high heat, when the mussels open, boil for 2-3 minutes and remove from heat. Let cool and remove the meat from the shells. Cut the pepper into cubes. Then cut the octopus into approximately the same size as the mussels and shrimp and add it to the pepper. Add salt, juice of half a lemon and pour olive oil well. Mix the salad, cover with cling film and refrigerate overnight. When the salad is marinated, add lettuce leaves to it and it is ready to eat.
If you come across an unripe avocado, wrap it in paper and place it with an apple or banana for 2-3 days.
Ingredients:
Preparation:
Finely chop the washed champignons and fry in olive oil. Cut the unpeeled avocado in half, scoop out the pulp and cut into cubes. Mix mushrooms, avocado and boiled shrimp and chopped onion. Season the salad with mayonnaise and arrange avocado into wedges.
A delicious and simple salad that you can prepare every day.
Ingredients:
Preparation:
Grate the cheese on a coarse grater. Peel the avocado and cut into cubes. Grate the eggs on a fine grater and add to the cheese and avocado. Add shrimp and corn, pour mayonnaise over the salad.
The recipe for this salad comes from romantic France. Its taste seems to transport you to that atmosphere of romance, carefree and lightness.
Ingredients:
Preparation:
Place peeled and sliced avocado on a plate. Boil and peel the shrimp. Add cherry tomatoes and shrimp to the avocado, add olive oil and lemon juice.
Ripe avocados are distinguished not by color, but by their softness.
It will become the main dish at a romantic evening or at a Valentine's Day.
Ingredients:
Preparation:
Cut the avocado pulp and celery root into small cubes. Cut the shrimp in half and mix with avocado, celery and chopped nuts, sprinkle with lemon juice. Mix mayonnaise, sour cream and ketchup and season the salad. Divide into portions and garnish with shrimp and lemon.
A very unusual combination of products gives a unique flavor bouquet.
Ingredients:
Preparation:
Chop the peeled avocado, tomatoes, cheese and olives to your liking. Mix olive oil with lemon juice, salt and pepper, mix well and pour over the salad. If necessary, you can add salt or pepper.
A very good combination of ingredients. A classic salad that everyone loves.
Ingredients:
Preparation:
Cut the cucumber, avocado and pepper into cubes. Cut the tomatoes into small slices and mix with the chopped products. Add shrimp, pour sauce and serve.
An excellent salad for the New Year's table. Will bring something new and unusual to your holiday.
Ingredients:
Preparation:
Peel the shrimp and fry in vegetable oil until pink. It is important not to overcook, otherwise they will become rubbery.
Mix mayonnaise, sour cream, lemon juice and tomato paste, add salt and pepper to taste. Season the salad with this sauce.
Cut the avocado and potatoes into cubes, chop the salad. Combine all ingredients and season with sauce. The salad is completely ready to eat.
Ingredients:
Preparation:
Boil the shrimp, cut the avocado and fish pulp into small slices, sprinkle with lemon juice.
Place the salad on a plate, top with fish, avocado, shrimp and olives. If necessary, add salt and pepper.