Shrimp salad with avocado arugula tomatoes. Salad with avocado and shrimp - the best recipes for original and classic dishes. Bean salad with shrimp and avocado

Festive shrimp salads are especially good with avocados. By itself, the tropical fruit does not have a pronounced taste, but it goes well with the exquisite aroma of seafood.

With avocado and shrimp, light, tasty New Year's salads are obtained, which can be varied with a different set of other ingredients and original sauces.

Avocado salad can be served on a platter, or you can put it in hard boats made from its peel. In this case, the vegetable must be very ripe so that the pulp can be easily removed with a spoon.

Salad with avocado, shrimp and egg

Ingredients:

frozen shrimp - 200 g
avocado - 1 pc.
eggs - 3 pcs.
cheese - 100 g
mayonnaise
lemon

Salad Recipe:

1. Wash the avocado, cut in half and remove the stone. Peel off the skin and cut the flesh into medium-sized cubes. Sprinkle with lemon juice so that it does not darken.

2. Same thing with cheese.

3. Put the shrimp into boiling water, as soon as they boil, remove, rinse with cold water, peel. Sprinkle with lemon.

4. Cut boiled eggs.

5. We will make the salad in layers in the ring. The first layer is eggs, salt and mayonnaise.

6. Now avocado, cheese and mayonnaise again.

7. The last layer is shrimp. You can not grease them, just decorate with lemon and herbs.

Shrimp, Avocado and Mango Salad Recipe

Ingredients:

large shrimp - 16 pieces
mango - 1 pc.
avocado - 1 pc.
dill
garlic - 2 cloves
olive oil - 50 ml
juice - 1/2 lemon
grainy mustard - 1 incomplete teaspoon
coarse black pepper

Cooking:

1. Cut the mango into slices or slices.

2. Cut the avocado into slices and sprinkle with lemon juice so that it does not darken.

3. Peel the shrimps, pour a tablespoon of olive oil into a hot frying pan, put two garlic cloves crushed with a knife blade and wait a minute until the garlic releases flavor to the oil. Put the shrimp, stir and, as soon as they change color, set aside and cool.

4. Mix all ingredients for dressing.

5. Arrange the mango, avocado and shrimp nicely on a plate. Drizzle with dressing and sprinkle with dill.

Salad with shrimps, avocado and cherry tomatoes

Ingredients:

medium sized shrimp - 150 g
ripe avocado - 1 piece
cherry tomatoes - 10 pieces
lettuce leaves - 0.5 bunch
dill - 2 sprigs
garlic - 1 clove
olive oil - 2 tbsp.
lemon juice - 1 tsp
ground black pepper, salt

How to do:

1. Boil shrimp for 1 minute in salted water, drain and refrigerate.

2. Peel the avocado, cut it in half, remove the stone and cut the flesh into cubes.

3. Cut cherry tomatoes in half or quarters.

4. Chop dill greens. Crush the garlic with a knife and chop.

5. Combine olive oil, lemon juice, garlic and dill. Stir.

6. Tear lettuce leaves with your hands and put on a dish.

7. Top with avocado, shrimp and cherry tomatoes.

8. Drizzle with salad dressing and sprinkle with ground black pepper.

Salad preparation with shrimp, grapefruit, avocado

Ingredients:

shrimp - 500 g
avocado - 1 pc.
grapefruit - 1 pc.
lemon juice - 1 tbsp
mayonnaise - 100 g

How to cook:

1. Cut the avocado in half and remove the skin. We cut into cubes. Sprinkle with lemon juice so that it does not darken.

2. Throw frozen shrimp into boiling water and hold for two minutes, but do not boil. Remove the shell.

3. Peel and divide the grapefruit into slices, remove the film and cut into pieces. Dress the salad with mayonnaise.

Arugula, shrimp and avocado salad

Ingredients:

1 avocado
package of frozen large shrimp - 400 g
100 g arugula
200-250 g cherry tomatoes
salt pepper
lemon juice
balsamic vinegar
olive oil

Recipe:

1. Rinse the arugula well. Cut the tomatoes in half. Divide the avocado in half and cut into thin strips, drizzle with lemon.

2. Defrost shrimp and pat dry with paper towels. In a skillet, heat 1-2 tbsp. l. olive oil and fry the shrimp on both sides until cooked through. Approximately 2 minutes on each side. Salt and sprinkle with freshly ground black pepper.

3. Put arugula on a plate, then tomatoes with avocado. Salt, pepper. Arrange shrimp on top. Drizzle with lemon juice and balsamic vinegar. Add olive oil as needed.

Salad with fried shrimp and avocado

Ingredients:

shrimp, peeled, boiled - 200 g
avocado - 1 pc.
arugula - 2 handfuls
wheat flour - 2 tbsp. l.
olive oil (for frying) - 3 tbsp. l.
sweet paprika
black pepper

Sauce:

mayonnaise - 4 tbsp. l.
ketchup - 3 tbsp. l.
cognac (you can brandy, whiskey) - 1 tbsp. l.
lemon (juice) - 1/2 pc.
salt (to taste)
black pepper (to taste)

Cooking:

1. Put all the ingredients for the sauce in a bowl, be careful with lemon juice, it is better to add less. Beat well with a fork and adjust the taste by adding lemon juice, salt and pepper.

2. Put the shrimp in a bowl, add flour and roll well in it. Heat up a frying pan with oil and add the shrimp. Stirring constantly, fry for 15-20 seconds, pepper, sprinkle well with paprika, mix again and remove from heat.

3. Place arugula on a dish, shrimp and avocado, cut into thin slices, on it. Drizzle with sauce.

Mussel, Shrimp and Avocado Salad Recipe

Ingredients:

avocado - 1 pc.
shrimp - 200 g
mussels - 200 g
hard cheese - 100 g
chinese cabbage - 1/3 head
lime juice - 2 tbsp. spoons
salt and pepper
cilantro - 30 g
olive oil - 2-3 tbsp. spoons

Preparing the salad:

1. Cut the avocado in half, remove the stone, cut the flesh into small cubes, sprinkle with lime juice.

2. Boil mussels and shrimps, add tomato slices and grated cheese.

3. Stir and pour over the sauce made from olive oil, chopped cilantro and lime juice.

The combination of products that has become traditional is a win-win due to refueling!

Avocado salad with shrimp and cherry tomatoes in garlic-lemon dressing in my family is a compromise salad. The husband does not like avocados, the daughter does not understand how it is shrimp with tomatoes and without avocados. And as always, I try to please everyone. Well, or go on about the daughter. 😳 Especially since I myself have a good attitude towards avocados.

Of course, it is better to put fresh shrimp, fried for example, in any salad, but if the stars aligned so that you bought ready-made, as an option, cocktail shrimp in a jar. In my case, the stars are a "monstrous" promotion in the store and it was absolutely impossible to resist! Then believe me, there is a way to make shrimp such that the salad will be eaten with great pleasure.

For the impatient, and now the nuances of cooking

Avocado salad with shrimps and cherry tomatoes, shades of nuances:

So, if you have ready-made shrimp, then in fact the only way to influence their taste that remains for you is a marinade or dressing.

First and foremost in the dressing, it should be delicious just for you, that is, the ingredients can and should be played around in such a way that when you try the dressing, you say yes it is delicious!
The second important point is to give the shrimp time to soak in your magic dressing. If you are preparing not only a salad, but something else, then marinate the shrimp first and send them to the refrigerator. Let them stand, because it is better to cut the tomatoes closer to the serving, so that they are fresher and flow less.
And yes, it’s better to use cherry tomatoes in this salad, it’s definitely tastier, especially not in the season of ground tomatoes.
Avocados have only one secret - they must be ripe. Before the holidays, and indeed in our stores it is often difficult to buy it not “wooden”. Therefore, there is only one trick here - this is to buy it in advance and let it lie at home, it is better not in the refrigerator. So the ripening process will be faster. I usually buy 10-14 days before the day of preparation, unless of course this is a planned event 😆 .

As a result, despite the fact that the composition of the salad cannot claim great originality, the salad with avocado shrimp and cherry tomatoes is always a success. So I advise you to try!

Preparation Time:20 minutes

Time for preparing:15 minutes

Total time: 35 minutes

Dish: Salads with fish

Cuisine: Russian

Servings: 6 servings

Calories: 204 kcal | Carbohydrates: 5 g | Proteins: 17 g | Fat: 13 g

Ingredients

2 cans of shrimp cocktail. 2 cans of 180g
2 avocados
300 grams cherry tomato
40 grams arugula
1/2 bunch parsley
2 cloves garlic
5 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp honey liquid, can be replaced with sugar
salt
ground pepper

A tasty and healthy dish for the diet is avocado salad with shrimp. This combination of products makes the taste of the snack bright and original, but both components will not harm the figure.

Ingredients:

200 - 250 g of small shrimps;
1 PC. avocado;
1/3 st. unsweetened yogurt sauce;
4 lettuce leaves;
fine salt.

Cooking:

Send small shrimps to boiling water and cook them for 2.5 - 3 minutes.
Cool ready-made seafood, clean from shells and intestinal wreath. Cut off tails and heads.
Wash and dry the salad. Put two sheets of greens on a large flat plate, and tear the remaining ones into large pieces with your hands.
Cut the avocado in half, remove the pit and cut off the skin. Cut the rest into medium sized pieces.
Mix shrimp, avocado and greens in pieces. Salt and season with yogurt sauce.
Spread the mixture over lettuce leaves.

Serve a snack to the table immediately

With the addition of cucumbers

Composition of products:

200 - 250 g raw large shrimp;
1 large avocado;
1 long cucumber;
2 garlic cloves;
1 lime;
some fresh basil
salt and vegetable oil.

It is very important to choose an avocado that is as ripe as possible. Otherwise, its flesh will be hard and bland. For example, avocado haas is well suited for salad.

Cooking:

Peel, mash with the wide side of a knife and finely chop the garlic cloves. Finely chop the basil greens.
Remove the shells from the shrimp and pull out the intestinal wreath. Leave tails.
Mix seafood with garlic and herbs, fry in hot oil on all sides. Season with salt and transfer to a plate.
Peel the cucumber, remove the part with seeds and randomly chop the remaining pulp.
Grate the zest from the lime, squeeze out the juice and pour over the cucumber slices. Send to the vegetable and lime chips.
Remove the skin from the avocado and remove the pit. Cut the pulp into slices and pour over the remaining lime juice.
Mix all ingredients. Salt.

Appetizer with avocado shrimp and cucumber season with vegetable oil.

Cooking with tomatoes

Ingredients:

1 PC. medium sized avocado;
1 dessert spoon of lime juice;
1 dessert spoon of light mayonnaise;
2 handfuls of cherry tomatoes;
1 bunch of dill greens;
200 - 250 g peeled boiled shrimp (small);
1 dessert spoon of low-fat sour cream;
salt pepper;
lettuce leaves for decoration.

Cooking:

Cut the avocado without peel and pit into slices and send to a salad bowl.
uda same pour chopped dill and cherry tomatoes, cut into 4 parts
Add boiled shrimp.
Prepare dressing from sour cream, mayonnaise and lime juice.
Salt and pepper salad with avocado and shrimp and tomatoes.
Pour in the sauce and stir.

Put the appetizer in portions in bowls covered with lettuce leaves.

Boro-boro salad with avocado and shrimps

Ingredients:

200 - 250 g frozen small shrimp;
2 strong cucumbers (fresh);
2 pcs. avocado;
1 bunch of green onions;
5 dessert spoons of olive oil;
1 dessert spoon of wine vinegar;
fine salt, a mixture of spices.

Cooking:

Cucumbers without hard skin and seeds cut into small slices.
Cut the avocado without peel and pit into approximately the same size pieces.
Fry the peeled shrimp in 1 tablespoon of olive oil until tender and golden brown. Cool down.
Finely chop the onion feathers.
For dressing, combine the remaining oil, vinegar, salt and selected spices.

Mix all the ingredients for the Boro Boro salad, pour dressing over them and mix well.

Healthy snack with arugula

Ingredients:

10 pieces. tiger prawns;
1 PC. avocado;
50 g thin slices of Parmesan;
50 g of arugula;
100 g cherry;
1 handful of shelled pine nuts;
1 st. l. flower honey;
1 lime;
1 dessert spoon of classic soy sauce;
½ st. l. balsamic;
1 st. l. olive oils;
salt.

If you don't have Parmesan on hand, you can substitute any hard cheese with a salty taste.

Cooking:

Rinse and dry the arugula.
Remove the zest from half a citrus with a fine grater and squeeze the juice from the pulp. Mix lime parts with soy sauce, flower honey, olive oil and balsamic. Salt the resulting sauce.
Peel the avocado and cut into large cubes. Cherry cut in half.
Fry the peeled shrimp until browned and cooked.
Put the prepared products on the arugula leaves, add the cheese plates to them and pour over the sauce.

Decorate the finished snack with peeled pine nuts.

with grapefruit

Ingredients:

450 g large raw shrimp;
1 pink grapefruit;
1 PC. avocado;
1 onion (shallot);
3 sprigs of tarragon;
1 tsp lime juice;
100 g salad mixture;
olive oil;
1 pinch brown sugar;
fine salt.

Cooking:

Peel the shrimp, leaving their tails. Be sure to remove the dark vein from seafood by cutting them along the back.
Heat olive oil in a cast iron skillet. Fry the shrimp on it until a beautiful golden brown and fully cooked. Salt them immediately and you can add spices to taste.
Peel the grapefruit thoroughly, leaving only the pulp. Cut each slice without films into 2 - 3 parts. Save the juice released during cutting.
Finely chop the onion and tarragon. Peel the avocado and cut into medium pieces. Tear lettuce leaves with your hands.
Combine oil, grapefruit and lime juice, brown sugar and dressing salt. Refrigerate the resulting salad dressing.

Connect all components. Pour dressing over and mix.

quinoa recipe

Ingredients:

200 - 250 g tiger prawns;
50 g quinoa;
1 medium cucumber;
1 PC. papaya;
1 PC. avocado;
a few lettuce leaves and cilantro;
salt;
olive oil;
1 clove of garlic;
1 pinch of ginger.

Cooking:

For the sauce, mix olive oil with chopped fresh or dried ginger. Add crushed fresh garlic to the mixture. You can increase the amount of the latter to taste.
Clean the shrimp. Carefully cut each with scissors along the ridge. Remove the shells, rinse well and dry the seafood.
Place the quinoa in a small saucepan. Pour cold water 2 fingers above the level of the product, add salt and cook until moisture is completely absorbed into the cereal.
Fry shrimp in olive oil until tender and browned. At the very end, add quinoa to them. Stir the mass and immediately turn off the fire.
Peeled cucumbers cut into small pieces. Just chop the avocado without peel and pit.
Cut the skin off the papaya and remove the seeds. Chop the remaining pulp into cubes.
Mix all products. Add finely chopped greens to them.

Salt the finished salad and top with the dressing from the first step.

Salad: squid, shrimp, avocado and cherry tomatoes

Ingredients:

2 boiled eggs;
200 - 250 g shrimp;
300 g Iceberg (lettuce);
200 - 250 g squid;
1 PC. avocado;
5 - 6 pcs. cherry;
50 g of cheese;
1 st. l. light mayonnaise and the same amount of olive oil;
salt, fresh garlic.

Cooking:

Cut the cooled boiled eggs into cubes and put in a salad bowl.
Clean the shrimp. Cut off the films from the squid, remove the spine. Cut the garlic into small pieces.
Fry the products from the second step together in olive oil and salt. The liquid should completely evaporate from the pan.
Send the cooled seafood to the salad bowl with the eggs. Add cherry quarters, peeled avocado slices and hand-torn lettuce there.
Season the appetizer with mayonnaise and add salt to taste.

On top of the already prepared dish, you can lay out thin Parmesan cheese plates.

To make the salad really tasty, it is important to choose the right products for it. Avocados should be chosen with soft, tender pulp, reminiscent of butter in texture. It is better to buy shrimp in an unpeeled form and remove the shell and everything superfluous from them yourself. Suitable for both large and small specimens.

Find flawless delicious shrimp and avocado salad recipes at the creators of elegant cooking style website. Try the timeless classics of the recipe, or creative versions with melon, in Austrian style, with red caviar, pine nuts. Enjoy fantastic taste sensations!

How to choose an avocado? After all, this fruit is not known to us. Since it is a fruit, it should be uniform and plump, without excessive softness. Ripe avocado fruit is even dark green in color with a pleasant, tender light yellowish flesh. Prawns are not difficult to choose. If boiled-frozen (pink) shrimp are purchased, they are freed from the shell and doused with boiling water. Freshly frozen crustaceans should not be frozen into one mass in the package, but can be easily separated from each other. Such shrimps are defrosted and boiled in salted boiling water for no more than 5-6 minutes.

The five most commonly used ingredients in avocado shrimp salad recipes are:

Interesting recipe:
1. Boil shrimp properly, cool and clean.
2. Carefully peel the orange and chop it quite large.
3. Get rid of the hard peel of the avocado, cut it carefully.
4. Divide cherry tomatoes into equal halves.
5. Cut the cheese in the same way as the avocado.
6. Pour a little oil into a preheated pan, place chopped garlic, fry lightly.
7. Add oranges and fry them for about 3-4 minutes.
8. Put the cherry halves and shrimp in the pan, then simmer for another 4-5 minutes.
9. Remove from heat, cool, add cheese, peeled pine nuts and avocado.
10. Season with lemon juice.

Five most nutritious avocado shrimp salad recipes:

Helpful Hints:
. A wonderful decoration for a shrimp and avocado salad will be thin slices of lime, basil or lettuce leaves.
. It is easier to clean the crustaceans from the shell if they are placed in ice water for a few minutes after boiling water.

Salad with shrimp and avocado is an excellent combination of flavors. Many consider avocados to be delicacies. In fact, this fruit does not even have a special taste, but it is very rich in vitamins. Today, many housewives use such ingredients to prepare everyday and festive dishes.

Avocado and shrimp salad recipe

Preparing an exquisite avocado and shrimp salad is quite easy, the main thing is to be careful with such an exotic fruit, because there are a lot of toxic substances in its leaves and bark.

Ingredients:

0.5 avocado;
29 shrimp clams;
6-7 lettuce leaves;
35 ml sauce "1000 islands";
lemon juice, spices.

Cooking:

We clean half of the avocado, cut the pulp into small cubes and immediately sprinkle with citrus juice so that the fruit does not darken.
Boil the shrimp, but not for very long, otherwise the meat will become rubbery, just pour them into boiled water and hold it under the lid for a couple of minutes.
We simply tear the lettuce leaves with our hands and put them in a salad bowl along with avocado, seafood, sauce, salt and pepper, mix and you can serve the salad to the table.

Light avocado salad with shrimps and tomatoes

Avocado goes well not only with seafood, but also with vegetables, for example, you can add tomatoes to a salad. Cherries are more suitable for the recipe, they are juicy and look beautiful in a salad.

Ingredients:

125 g shrimp;
avocado;
10 cherry fruits;
half a bunch of lettuce leaves;
2 sprigs of dill;
a clove of garlic;
teaspoon of lemon juice;
oil, pepper.

Cooking:

Cut the peeled avocado into small cubes, divide the cherry tomatoes into halves.
Boil the shrimp and remove the shell.
Pour two tablespoons of oil into the bowl, add a finely chopped slice of spicy vegetable and dill, squeeze out lemon juice, stir.
We put lettuce leaves on a dish, lay shrimp, exotic fruit and cherry tomatoes on top, pour dressing over the salad and sprinkle with black pepper.

Original salad with shrimps, mango and avocado

Salad with shrimp and avocado has already become a classic dish for many gourmets, but if you want to diversify the recipe, you should add mango, which will bring its own special fresh touch to the salad.

Ingredients:

255 g shrimp;
half an avocado;
175 g mango (chopped);
115 g cherry;
half a red onion;
50 g watercress (arugula);
lime.

Cooking:

We cut the boiled and already peeled shrimp, if the clams are small, then you can leave them whole, put them in a salad bowl.
For seafood, we send diced mango and avocado, watercress and finely chopped red onion.
For dressing in a bowl, squeeze the juice from the lime, pour in the olive oil, add salt and pepper to taste, stir.
Pour the ingredients with the resulting sauce, mix and the original salad is ready.

Delicious salad with oranges

On the festive table, you always want to cook something new and original. One of these dishes is a salad with seafood, avocado and orange.

Ingredients:

225 g shrimp clams;
three oranges;
avocado;
lettuce leaves.

For refueling:

55 ml orange juice;
55 ml olive oil;
a couple of sprigs of cilantro;
37 g of granulated sugar;
seasoning to taste.

Cooking:

Boil shrimp in salted water, cool and clean.
We clean the citruses, divide them into slices and be sure to remove the white film from them.
Peel off the skin of the avocado, then cut it into cubes.
Grind the lettuce leaves and put on a wide plate, randomly arrange orange slices, avocados and clams on top.
For dressing, pour olive oil into citrus nectar, add chopped cilantro, salt and pepper, stir and pour over the salad. By the way, instead of an orange, you can take another citrus, for example, a tangerine or make a grapefruit salad.

diet salad

Salad with avocado and shrimp is not an easy gourmet and appetizing dish, but low-calorie and healthy, which is especially suitable for those who adhere to proper nutrition and take care of their figure.

Ingredients:

avocado;
115 g shrimp;
fresh cucumber;
25 g of cheese;
a clove of garlic;
lemon;
olive oil.

Cooking:

Boil the shrimp for two minutes, and then peel the clams.
Grind the peeled avocado and cucumber into small cubes.
We put all the components of the snack in a salad bowl and make a dressing. To do this, we pass a slice of a spicy vegetable through a press, fill it with olive oil, squeeze the juice from a lemon, stir.
Dress the salad with the resulting sauce and sprinkle it with grated cheese.

energy salad

There are so many valuable nutrients and vitamins in seafood and avocados that by preparing a salad from such ingredients, you can quickly restore the energy spent over the past day.

Ingredients:

a small fork of broccoli;
a small fork of iceberg lettuce;
255 g green soybeans;
20-22 shrimp;
two avocados;
2-3 eggs.

For refueling:

115 ml mayonnaise (homemade);
35 ml of water;
17 ml sesame oil;
sesame seeds.

Cooking:

We divide the broccoli into inflorescences and, together with soybeans, cook in salted water for two minutes, then drain the water, and transfer the ingredients to an ice mold so that they do not lose their rich color.
Put chopped Iceberg lettuce, broccoli florets, beans, diced avocado, ready-made shrimp and diced boiled eggs in a salad bowl.
For the sauce, pour water and sesame oil into mayonnaise, stir and pour over the salad, stir and sprinkle the energy dish with sesame seeds. Also, for spice, you can add chili oil to the salad, and replace the usual sea salt.

With tiger prawns

If you want to surprise your loved ones or guests with an original dish, you should prepare a delicious salad with avocado and shrimp for them. And that the dish had a more presentable appearance, it is better to take tiger prawns for the recipe.

Ingredients:

10 tiger prawns;
85 g of arugula;
avocado;
65 g parmesan;
85 g cherry;
15 g of pine nuts;
25 ml of flower honey;
half lime;
15 ml soy dressing;
35 ml olive oil;
15 ml balsamic cream.

Cooking:

Peel the zest from half a lime and squeeze the juice, combine with olive oil, honey, soy, balsamic cream, salt and pepper.
Cut the avocado pulp into large cubes, divide the cherry tomatoes into halves, cut the parmesan into thin slices.
We remove the shell from the tiger prawns and overcook the olives in oil until golden, salt and pepper.
Arrange arugula in the center of a wide dish, put clams, cherry tomatoes and parmesan, pour over everything with sauce and sprinkle with pine nuts fried in a dry frying pan.

Warm salad with shrimps and avocado

Very tasty and unusual is a warm salad with seafood and avocados.

Ingredients:

avocado;
salad onion;
a handful of nuts (pine nuts);
cucumber;
a clove of garlic;
10-12 tiger prawns;
2 oranges;
17 ml olive oil;
a spoonful of Dijon mustard;
salad mix;
parmesan to taste;
sea salt and pepper to taste.

Cooking:

We clean the exotic fruit and cucumber, cut into plates.
Lettuce onion chop into thin rings.
Roast the pine nuts in a dry frying pan, being careful not to burn them.
We disassemble the orange into slices, peel off the white film and cut into small slices. Squeeze juice from another citrus.
For dressing, mix citrus juice with mustard and spices.
Put the salad mix on a wide dish, lay out the cucumber, avocado and orange slices.
Fry a clove of garlic in a pan with hot oil, and as soon as the vegetable gives off its aroma to the oil, spread it and add the shrimp, fry until golden, then transfer to the rest of the ingredients.
Pour the sauce over the salad, sprinkle with nuts, parmesan and immediately serve a warm dish to the table.