Salad with avocado shrimp and cheese. Salad with shrimp and avocado. Arugula with tiger shrimps and avocado

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.

Salad with shrimp, arugula and avocado

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:

Shrimp (frozen) - 600 grams;
Cherry tomatoes - 1 package (about 15 pieces);
Ripe lemon - 1 pc.;
Ripe avocado - 2 pcs.;
Balsamic vinegar - 1 tbsp;
Olive oil - 4 tbsp;
Spices (shrimp set);
Arugula salad - 180 grams;
Salt.

Preparation:

Let's start with the main ingredient - shrimp. You can prepare them in different ways - stew, bake, cook in a slow cooker, but the easiest way is to boil them. To do this, defrost it at room temperature, you can let it lie in warm water for a couple of minutes to make it faster. Meanwhile, prepare the brine - boil water, then add salt and spices to it for cooking seafood. Throw shrimp into boiling water. They will boil quite quickly, and after 2 minutes we remove them with a slotted spoon;
Cool the seafood, remove the shells, then remove the intestines, cutting them along the back (they look like a thin dark thread). As a result, our product volume will be approximately halved;
Wash the arugula thoroughly and let it dry completely so that the salad does not wilt too quickly. Then we disassemble into branches and tear off the lower sticks;
Wash the small tomatoes thoroughly, then cut them into halves. If we have large cherry tomatoes, we can divide them into quarters;
Wash the lemon well, divide it into halves, squeeze the juice from them;
Wash the avocado fruits well, then remove the skin. We cut them in half, remove the seeds, then chop them into oblong slices. Lightly sprinkle the slices with lemon juice;
Let's prepare the dressing: salt and pepper the olive oil, add a little lemon juice and balsamic vinegar. Let's beat everything;
We assemble our salad with shrimp and avocado: add halves of cherry tomatoes and arugula to the main ingredients. Pour over the dressing, then mix very carefully so as not to mash anything. This dish is best served in portioned plates. If desired, you can lightly sprinkle with Parmesan cheese shavings.

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.

Classic salad with shrimp and avocado

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:

Peeled frozen shrimp - 250 grams (or 500 grams unpeeled);
Lime - 1 pc.;
Tomatoes are ripe but firm - 3 pcs.;
Avocado - 2 pcs.;
Garlic - 3 cloves;
Sour cream - 6 tbsp;
Ketchup - 5 tbsp;
Mayonnaise - 3 tbsp;
Spices for shrimp.

Preparation:

If you only have frozen shrimp in their shells, you will have to defrost them and then peel them raw. And those who have ready-made peeled ones can immediately begin the sacrament of preparation. We also defrost our seafood to room temperature, simultaneously heating the pan;
Separately mix all the sour cream and a couple of spoons of ketchup. We peel the garlic, which we then press in a press. Mix with tomato-sour cream sauce. Season with salt, then add the mixture to the frying pan. Pour the shrimp in there and simmer for about 4-5 minutes until cooked. Place on a plate and cool;
We wash the avocado fruits, remove the skin, remove the seeds, and cut the pulp into strips;
Wash the tomatoes, then pierce them with a toothpick at the stem and pour boiling water over them. This manipulation will help you easily remove the skin from the tomatoes. Chop the pulp into cubes, add a little salt, leave for about 10 minutes. Then drain the juice and put everything in a salad bowl;
Wash the lime, cut it, then squeeze out the juice;
Peel the remaining garlic and press it in a press;
Prepare the sauce: combine mayonnaise and the remaining ketchup, add lime juice, beat the resulting mixture;
Assembling the salad: combine stewed shrimp, avocado, garlic, and tomatoes. Drizzle with pink tomato-mayonnaise sauce. Ready!

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.

Spicy avocado and shrimp salad

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:

Ripe avocado – 2 fruits;
Canned pineapples – 200 grams;
Red bell pepper – 1 pc.;
Large shrimp – 300 grams;
Mayonnaise – 3 tbsp;
Lemon for decoration.

Preparation:

Large shrimp must be thawed in advance. Then boil them in salted water for a couple of minutes with your favorite spices. If we have seafood in the shell, then, of course, we will have to clean it and also get rid of the intestines. If our shrimps are very large, for example king shrimps, we cut them in half, leaving a few whole for decoration.
We wash the pepper and cut it. Remove the core with seeds and stalk. Then cut into thin strips;
We also wash the avocado, cut off the skin, and get rid of the pit. Then chop into the same slices as the pepper;
Drain the syrup from the pineapples, then cut into not too large pieces;
We assemble our food: mix avocados, pineapples, shrimp, and pepper in a salad bowl. Pour in mayonnaise, then stir. Decorate with lemon slices. If desired, you can add a little of its juice to the salad itself. You can serve it to the table and surprise guests with the incomparable taste and appearance of the dish.

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.

Cocktail salad with shrimp, avocado and aromatic melon

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:

Royal shrimp in shell – 400 grams;
Ripe avocado – 2 fruits;
Sweet aromatic melon – 200 grams;
Cherry tomatoes – 1 handful;
Lettuce – 130 grams;
Tabasco sauce – individually;
Mayonnaise – 5 tbsp;

Preparation:

Defrost the king prawns from the glaze, wash them well in a colander, simultaneously preparing the brine for cooking. Boil water, add your favorite spices, salt, and then boil the seafood. Remove with a slotted spoon or drain the liquid, let cool, then remove the shells. Don’t forget to remove the intestines by cutting the carcass from the back. If it is almost not felt in small shrimps, in large ones it will give a strong unpleasant bitterness. As a result, we will get about 200 grams of the finished product;
Wash the lettuce leaves thoroughly, then lightly pour boiling water over them to drive away the bitterness, and let them dry on napkins. We set aside a smaller part of them for serving, and tear the rest into shreds with our hands;
We wash the cherry tomatoes and divide them into halves or quarters;
Also wash the avocado, separate the skin and seeds, cut into strips;
Let's move on to the melon. It doesn't matter what type it will be. The main thing is that it meets the conditions in terms of sweetness and aroma. We separate it from the skin and also get rid of the seeds (if the fruit is whole). Cut into beautiful cubes;
Prepare the sauce: add Tabasco sauce to the mayonnaise at your discretion. The main thing is not to overdo it, otherwise you will interrupt the taste of seafood and other ingredients;
We assemble our food: we put whole lettuce leaves in a transparent salad bowl, or rather, we literally cover it. Then pour out the torn greens, on top of which we distribute the king prawns. Then, in a chaotic order, arrange the pieces of cherry, avocado, and melon. Pour hot mayonnaise sauce on top and enjoy the taste. It is not at all necessary to decorate such a salad, since due to the effectively arranged products it already looks attractive.

When preparing salads, a variety of combinations of products are used. One of the most harmonious combinations is the combination of seafood with vegetables and fruits. Thus, a salad with avocado and shrimp has a delicate, balanced and refined taste. This dish would be appropriate for a family lunch or a festive dinner.

To make the salad tasty, you need to choose and prepare the ingredients correctly.

Avocados for salad should be taken ripe; when choosing, pay attention to the fact that the fruit is not hard, it should be slightly springy. If only unripe fruits are on sale, then you need to wrap each one individually in paper and put it in a kitchen cabinet or other dark place for a couple of days to ripen.

Next you need to prepare the fruit. The avocado is washed and cut in half, being careful not to damage the pit. Then the bone is removed. What happens next depends on the recipe. If you cut an avocado into a salad, you need to thinly cut off the peel. If the halves will be used to fill the salad, then you need to carefully remove the pulp with a spoon without damaging the peel.

Shrimp are sold frozen in stores. You can find peeled and unpeeled seafood. Experts say that the latter option is better, but then you will have to spend time cleaning the shells.

Advice! The recipe, as a rule, indicates the weight of already peeled shrimp; if you buy unpeeled seafood, you need to take 2.5 times more of it.

The shrimp must be boiled first. You can put them in boiling water without defrosting. The cooking water needs to be salted, slightly acidified with lemon juice and seasoned with spices. Cooking time depends on the size and preparation of the seafood.

Regular small shrimp are boiled for about 5 minutes if they are raw, or 2.5 minutes if they are boiled and frozen. Large shrimp should be cooked for about 10 minutes. A sign of readiness is the floating of seafood to the surface of the water.

The remaining salad ingredients are prepared as usual. Vegetables and fruits are washed, peeled, and cut into slices. The cheese is grated or cut into small cubes. Various cold sauces are used as a dressing - mayonnaise, tartar, vinaigrette, etc.

Interesting facts: avocado belongs to the bay family, that is, it is a “relative” of the usual bay leaf. But unlike noble laurel, avocado leaves, like its seed, will contain toxic substances, so these parts of the plant should not be eaten.

“Fresh” salad with avocado, shrimp and cherry tomatoes

A very tasty and simple salad in which avocado and shrimp are complemented with cherry tomatoes

150 gr. peeled shrimp;
1 avocado;
12 cherry tomatoes;
0.5 bunch of lettuce leaves;
3 sprigs of dill;
1-2 cloves of garlic;
3 tablespoons vegetable oil;
1 lemon;
salt and ground black pepper to taste.

Boil the shrimp in salted boiling water with the addition of bay leaf. Drain the water, cool the seafood and remove the shell. Wash vegetables and herbs and dry.

Read also: Smoked chicken breast salad – 8 recipes

We tear the lettuce leaves with our hands and put them in a deep bowl. Cut the cherry tomatoes in half and add to the salad leaves. Remove the pit from the avocado, peel it and cut the flesh into cubes. Sprinkle sliced avocado with lemon juice. This is necessary so that the pulp remains light.

We are preparing the dressing. Pass the garlic through a press and mix with finely chopped dill. Add oil and season with lemon juice to taste. Add prepared avocado and shrimp to a bowl with lettuce and tomatoes, add a little salt and pepper to taste, and add dressing. Mix carefully and transfer to a salad bowl. Decorate the top with a few pre-set shrimp.

Avocado salad with shrimp and cucumber

Another simple but tasty salad, prepared with avocado, shrimp and cucumber. The main thing is to buy a ripe avocado, then the dish will turn out successful.

200 gr. raw large shrimp (peeled);
2 small avocados;
1 long cucumber;
2 cloves of garlic;
1 lime;
2 sprigs fresh basil;
2-3 tablespoons of vegetable oil;
salt and ground black pepper.

Peel and chop the garlic very finely. We tear off the leaves from the basil sprigs and set them aside. And we chop the stems as finely as possible.

We clean the shrimp by removing the shell and removing the intestinal vein. Heat vegetable oil in a frying pan. Mix peeled shrimp with garlic and chopped basil, add salt. Fry over high heat for 1-2 minutes on each side. Transfer the finished shrimp to a plate, pepper and cool.

Cut the cucumber and scoop out the seeds with a small spoon. Cut crosswise into half rings about 1 cm thick. Remove the zest from the lime with a grater, then squeeze out the juice. Mix cucumbers with zest and juice. Salt.

Peel the avocado by removing the pit. Cut the rings into halves and pour over the remaining lime juice. Mix the prepared products - cucumbers, shrimp, avocado. Chop basil leaves and sprinkle the food with them. Season with spices to taste.

Salad with grapefruit, shrimp and avocado

If you like unusual food combinations, try making shrimp salad with avocado and grapefruit.

500 gr. shrimp (unpeeled);
1 grapefruit;
2 avocados;
0.5 lemon;
1 bunch of iceberg lettuce (you can use another type of lettuce);
1 teaspoon liquid honey;
6 tablespoons vegetable oil;
1 pinch of dried herbs (for example, a mixture of “Italian herbs”).

Clean the shrimp. Fry in hot oil for 1-2 minutes on each side. Remove to a plate, add salt and pepper.

We peel the grapefruit, removing all membranes. Cut each slice into 3-4 pieces. Cut the avocado, remove the pit, and peel it. Cut crosswise into slices. Sprinkle with lemon juice.

Prepare the dressing by mixing 4 tablespoons of vegetable oil with 1 tablespoon of lemon juice and liquid honey. Add a pinch of herbs, salt and pepper to taste.

Serve the salad in portions. On each plate we place several lettuce leaves, pieces of grapefruit and prepared shrimp. Pour over the dressing.

Salad with shrimp, arugula and avocado

The salad with avocado, shrimp and arugula has a fresh taste and high vitamin content.

150 gr. arugula;
500 gr. shrimp (unpeeled);
1 avocado;
2 cloves of garlic;
1 chili pepper;
12 pieces of cherry tomatoes;
150 gr. hard cheese;
4 tablespoons of vegetable oil;
1 tablespoon balsamic vinegar.

Defrost the shrimp and clean them. Heat half the specified amount of oil in a frying pan. Place thinly sliced garlic and a few pieces of chili pepper into the oil. Fry for a few minutes, remove with a slotted spoon and discard. Fry the shrimp in aromatic oil for 1-2 minutes on each side. Remove, salt, pepper and let cool.

Read also: Salad with pickled honey mushrooms – 11 recipes

Cut the peeled and pitted avocado into thin slices, cutting the halves of the fruit crosswise. Cut cherry tomatoes in half. Assemble the salad on a flat plate. Place the avocado and sprinkle with arugula leaves. Place prepared shrimp and tomato halves on top. Sprinkle the salad with balsamic vinegar, salt and pepper and pour over the remaining oil. Sprinkle with grated cheese.

Salad with avocado, shrimp and egg

Let's prepare a simple shrimp and egg salad; the orange juice-based dressing gives it a special piquancy.

15 large shrimp;
1 avocado;
3 tomatoes;
8 quail eggs;
2 tablespoons vegetable oil;
0.5 orange;
salt, spices to taste.

Boil and cool the eggs and shrimp in advance. Wash tomatoes and avocados. We remove the skin and pit from the avocado, and remove the pulp and seeds from the tomatoes.

Advice! If you don’t have quail eggs at home, you can replace them with chicken eggs, but you need to cut chicken eggs smaller.

To prepare the dressing, squeeze the juice from half an orange, mix it with olive oil, and season with spices to taste. For example, you can use dry aromatic herbs.

Cut the tomatoes into large cubes, quail eggs into halves. Avocado – thin, but quite large slices.

Mix shrimp with avocado, half eggs and tomatoes. Season with prepared dressing.

Salad with orange

A festive version of shrimp salad with orange looks impressive by serving orange peel in cups. But, if you don’t have time, you can serve the dish in a regular salad bowl, it will still be delicious.

4 oranges;
400 gr. boiled shrimp;
1 avocado;
½ head of red onion;
3 tablespoons vegetable oil;
a few drops of balsamic vinegar;
salt, liquid honey, lemon juice to taste.

Place peeled, boiled and cooled shrimp in a bowl. Large ones can be cut, small ones can be left whole. Cut the peeled avocado into small cubes and sprinkle with lemon juice. Mix with shrimp. Prepare a dressing from oil, honey and balsamic vinegar.

Wash the oranges thoroughly, cut them in half, carefully remove the pulp, we will get 4 cups from the peel.

Advice! If desired, you can decorate the edges of the orange peel cups by cutting out cloves along the edge.

We remove the pulp of one orange (we won’t need the second fruit) from the films-partitions and cut the pulp into small pieces. Mix with previously prepared ingredients. Add finely chopped red onion. Mix and season with prepared dressing. Place the salad in prepared peel cups. You can decorate the salad with sprigs of parsley and thinly sliced orange zest.

Bean salad with shrimp and avocado

Another version of shrimp salad is prepared with canned beans. It is better to take red beans; the salad will look more elegant.

400 gr. shrimp;
1 can (240 g) red beans, canned in their own juice;
1 large red bell pepper;
2 avocados;
2 small cucumbers;
½ lettuce leaves;
frying oil;
lemon (for juice), mayonnaise.

Peel and cut the avocado into cubes. Pour lemon juice over the sliced fruit to prevent the flesh from darkening.

Peel the shrimp and fry in vegetable oil on both sides, cool. Dice the cucumbers and cut the bell peppers into squares. Place shrimp, pepper, cucumber and avocado in a bowl. Pour the beans in there (without liquid). Stir, season with pepper and salt, season with mayonnaise.

Place lettuce leaves on a flat plate and place the prepared salad on them in a heap.

Advice! If desired, you can decorate the salad with halves of boiled quail eggs.

Salad with shrimp, squid and avocado

A delicious squid salad can be prepared with shrimp and avocado. The dish is piquant due to the use of garlic and spices.

200 gr. already peeled shrimp;
200 gr. squid;
1 avocado;
2 eggs;
300 gr. iceberg lettuce;
3 cloves of garlic;
1 tablespoon mayonnaise;
30 gr. hard cheese;
salt, spices, olive oil - to taste.

Boil and cool the eggs in advance. Clean the squid and place the carcass in salted boiling water. After 2 minutes, remove and immerse in a container with salt water. Cut the squid into small strips. Clean the shrimp. Peel the garlic and cut into thin slices.

Tired of fatty foods? Then it's time to switch to something easier. When the body requires vegetables and seafood, you should pay attention to avocado salads with shrimp. Despite their low calorie content, they turn out to be so tasty that even men gobble them up on both cheeks. If you want to unload the menu, then feel free to replace dinner with this dish.

In general, you can come up with a variety of combinations: tomatoes, cucumbers, herbs...even oranges will fit well. The main thing is to follow a few simple rules:

Do not season this salad with mayonnaise. For my taste, it completely kills the dish. Olive oil and wine vinegar work well. You can add a little lemon juice. If you really want a creamy dressing, make it with avocado. Below I will tell you how this is done.
Do not overcook the shrimp; this can cause them to become rubbery. Our stores usually sell boiled-frozen ones. They have a characteristic pink color. So, they don’t need any additional preparation at all, just defrost and rinse under warm water. You can fry in garlic oil for a minute or two, but no longer.
The avocado must be ripe. And this is very important. Ripe avocado has soft flesh with a delicate creamy taste. Green avocado resembles potatoes in density, and tastes like some kind of tasteless grass. You can easily remove the pulp of a ripe avocado from the skin with a teaspoon; this trick will not work with a green one.

And now I would like to offer you three of my favorite shrimp and avocado salad recipes. I've made each one at least a couple of times and it's really delicious. We will start with a classic combination, and at the end there will be a slightly unusual recipe. In it we will turn avocado into a delicious sauce and pour it over the salad. Go?

Recipe 1: Avocado salad with shrimp and cherry tomatoes

This salad is my favorite. I cook it often, especially in the summer, when tomatoes and cucumbers are really tasty. It is very fresh and light. It comes together in 10 minutes if you defrost the shrimp first.

Ingredients for 4 servings we will need:

1 ripe avocado
1 medium tomato
1 small jalapeno pepper
1 tablespoon fresh cilantro
1 small red onion
juice of 2 small limes
1 teaspoon olive oil
salt and ground black pepper to taste

First we need to defrost the shrimp. It's best to take them out of the refrigerator in advance, but I always forget about this. Therefore, I simply defrost them in accelerated mode under cool water.

To make the dressing, mix the juice of two small limes with olive oil, chopped red onion, salt (I use about a quarter teaspoon) and ground black pepper (a couple of generous pinches). Stir and let stand for five minutes.

Meanwhile, cut the tomatoes and avocados into small cubes, as in the photo. You need to remove the seeds from the pepper and cut it into very small pieces. Wash and chop the cilantro.

Mix all ingredients together and serve. This salad smells like summer to me, so I especially like to make it closer to winter. Your mood immediately rises and you remember warm days. Maybe it's all about the bright notes of lime, or maybe it's about the tomatoes... try it yourself!

Recipe 2: Avocado boats with shrimp

This salad never fails to please me with its presentation. It turns out very elegantly, you can even serve it on a festive table for a change. There are no extra ingredients, for 4 servings we will need:

350 grams of peeled, boiled, frozen shrimp
3 ripe avocados
lettuce leaves
¼ cup olive oil
¼ cup wine vinegar
1 tablespoon green onion
salt to taste

In a medium bowl, combine oil, vinegar, chopped green onions and salt. Add the thawed shrimp and toss to coat completely with the dressing. Place washed and dried lettuce leaves on plates. Cut the avocado in half and remove the pits. Carefully remove two of them from the peel using a spoon and place on the salad. They will be our boats.

Remove the remaining avocado from the peel and cut into small pieces. Add it to the shrimp and stir. Scoop the mixture into boats and sprinkle some chopped cilantro on top, if desired. That's all, the avocado salad with shrimp is ready! Serve it immediately with lemon slices.

Recipe 3: Shrimp Salad with Avocado Sauce

This recipe is the most interesting and unusual. I would like to immediately clarify about mangoes: if you cannot find a ripe one, it is better not to take it at all. Without it, the salad will still be tasty, but if you add unripe fruit, you will ruin the whole dish. For 4 servings we will need the following ingredients:

500 grams of peeled, boiled, frozen shrimp
6 cloves garlic
4 tablespoons parsley
300 grams of romaine lettuce
1 shallot
250 grams Cherry tomatoes
1 large mango
2 medium cucumbers
1 ripe avocado
juice of one lime
3 tablespoons olive oil
salt and ground black pepper

First of all, let's prepare the avocado sauce for our shrimp salad. Place a small handful of washed parsley, avocado pulp, 4 cloves of garlic, the juice of one lime and a quarter teaspoon of salt in a blender bowl. Grind until smooth. If the sauce seems too thick, add a little more oil. Bring until smooth and set aside.

Cut the tomatoes, mango, and cucumber into small pieces. Wash the salad, tear it with your hands and leave to dry in a colander. Cut the onion into thin half rings.

Heat some oil in a frying pan and add 2 cloves of chopped garlic to it. Heat through for a minute and then add the thawed shrimp and a little salt. Fry them for literally a minute on each side and turn off the heat. Add a couple of tablespoons of chopped fresh parsley and let the shrimp sit for another couple of minutes.

I do not mix this salad in a common dish, but place it directly on plates. We lay out a bed of romaine as the first layer, then scatter tomatoes, cucumbers, mangoes and onion rings on top. Place shrimp on top and pour sauce over it all. I transferred it to a pastry syringe to make it easier to make neat stripes. Serve immediately.

How do you prepare a salad with shrimp and avocado? Share your favorite recipes in the comments.

Find impeccably delicious recipes for shrimp and avocado salad on the website of the creators of elegant culinary style website. Try the timeless classic recipe, or creative versions with melon, Austrian style, red caviar, and pine nuts. Enjoy fantastic taste sensations!

How to choose an avocado? After all, this fruit is unknown to us. Since this is a fruit, it should be uniform and dense, without excessive softness. The ripe avocado fruit has an even dark green color with a pleasant, delicate light yellowish flesh. It's not difficult to choose shrimp. If you purchase boiled-frozen (pink) shrimp, then 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 should be easily separated from each other. Such shrimps are thawed 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 the shrimp properly, cool and peel.
2. Carefully peel the orange and chop it quite coarsely.
3. Remove the hard skin from the avocado and carefully cut it.
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 heated frying pan, add chopped garlic, and lightly fry.
7. Add oranges and fry for approximately 3-4 minutes.
8. Place the cherry halves and shrimp in the frying pan and simmer for another 4-5 minutes.
9. Remove from heat, cool, add cheese, peeled pine nuts and avocado.
10. Season with lemon juice.

Five of the most nutritious avocado shrimp salad recipes:

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

2017-11-18

Hello my dear readers! No matter what intrigues humanity builds, the New Year will come! And we habitually pin a lot of hopes on it and are already “running through” possible options for the New Year’s menu in our heads. How do you like the shrimp and avocado salad?

More recently, the “kings” of the New Year’s feast were Olivier and Herring under a fur coat. Now salads that are easier on digestion and heavier on the wallet have become fashionable. Everyone knows Caesar, Caprese, Nicoise. Among the popular ones is avocado salad with shrimp.

This strange fruit is very rarely found in supermarkets in our town. A large shopping center is opening for the New Year. I really hope to buy ripe exotic specimens of the ripeness I need there.

The contrasting combination of tastes, textures and aromas attracts more and more fans to it. I rummaged through the “bottoms” of my friends and made a small selection. I would be very glad if she helps you in drawing up the New Year's menu.

All the recipes presented are extremely easy to implement. Involve at least your husband in the cooking, and at maximum, your children and grandchildren. Cutting an avocado is a very fun and creative process, which I will talk about at the end of the article. Forward!

Salad with shrimp and avocado - recipe with variations

Salad with shrimp, avocado, arugula and mango

Avocado and shrimp are a great combination. The salad, complemented with arugula and mango, accompanied by a delicate dressing, has a very refined taste. And damn beautiful - a tiny still life looks at us from the photo.

Ingredients

We take medium-sized, ripe fruits.

300 g raw shrimp without shell.
Half a mango.
One avocado fruit.
Gorska arugula.
Five tablespoons of olive oil.
A couple of tablespoons of lime or lemon juice.
A tablespoon of real honey.
Ground black pepper.
Ground red seeds of the Shinus plant (optional, but very aesthetically pleasing).

How to cook

Shrimp salad with avocado and grapefruit - recipe with photo

Take note of the recipe for a delicious shrimp salad with avocado and refreshing grapefruit. Making it is a couple of trifles, the look is spectacular, and what a aroma! The longest cooking operation is to carefully remove the hard and bitter membranes from the grapefruit slices.

Ingredients

We use medium-sized ripe fruits.

250-350 g boiled frozen shrimp.
Avocado fruit.
Grapefruit fruit with red pulp.
A clove of garlic.
30-40 ml olive oil.
30 g butter.
120 ml natural thick yoghurt.
1 tablespoon lemon juice.
Some hot red pepper (optional).
Salt.

How to cook

My comments

Delicious salad with shrimp, avocado and red caviar

A real ceremonial New Year's salad. Red caviar, beloved by our people, is not the most everyday delicacy. Unusual, pleasant, textured. It's worth making!

Ingredients for one serving

50 g boiled frozen shrimp.
20 g red caviar.
Half a small avocado.
Leaves of your favorite lettuce for decoration.
A quarter tablespoon of extra virgin olive oil.
½ teaspoon lemon juice.
Ground black pepper.
Salt.

How to cook

Salad with shrimp, avocado and cucumber

The combination of products is amazing. It is a neutral canvas on which you can string a wide range of additional components that highlight and complement the taste of the base.

Ingredients

One avocado.
One medium cucumber.
Two red radishes (optional).
30-40 ml olive oil.
Half a tablespoon of lemon juice.
Leaves of fresh thyme, parsley, savory - whatever you have.
Ground black pepper.
Salt.

How to cook

Instead of radishes, take a couple of orange or grapefruit slices freed from membranes - you will get a completely different taste! For a more zesty, savory flavor, stir together olive oil and a teaspoon of Dijon mustard. Experiment!

Salad with avocado, shrimp and tomatoes

A perfect classic! For food, it is better to choose fleshy tomatoes if there are plenty to choose from. The seeds should be removed from the tomatoes and only the pulp should be used. If you can’t find suitable tomatoes, it’s better to use baby cherry tomatoes. They are usually delicious even in winter.

Ingredients

250-350 g of boiled frozen shrimp.
One ripe avocado.
One large meaty tomato.
One sweet purple onion.
Leaves of cilantro, parsley.
Ground black pepper.
A clove of garlic.
3 tablespoons extra virgin olive oil.
One tablespoon of lemon juice.
Salt.

How to cook

Salad with shrimp, avocado and cherry tomatoes

Cherry tomatoes from the supermarket are a pretty good substitute for summer tomatoes. Cherries most often have a pleasant sweet and sour taste and a good “non-rubbery” consistency. They should be combined with a huge number of delicious foods.

Ingredients for the basic version

350 g boiled frozen shrimp.
One ripe avocado.
7-9 Cherry tomatoes.
A handful of your favorite lettuce.
Three tablespoons of extra virgin olive oil.
2 tablespoons lemon juice.
A clove of garlic.
Ground black pepper.
Salt.

How to cook

Additions to the main cast

Use your imagination and create your own recipes. Real culinary masterpieces are often born in our kitchens!

Recipe for a delicious salad with shrimp, avocado and melon

A very unusual salad. It, like a good perfume, has initial notes, heart notes and a trail. First, we clearly feel the dominant taste of shrimp, then the delicate buttery taste of avocado with herbs and the aromatic sweetness of melon are connected. The aftertaste is so harmonious that it is difficult to single out anything specific.

Cook and try it yourself. This appetizer will become a real sensation on the New Year's table.

250 g of boiled frozen shrimp.
One ripe avocado.
Three slices of melon with a delicate pleasant aroma and sweet taste.
A small bunch of green onions (chives).
2 tablespoons extra virgin olive oil.
Tabasco sauce.

How to cook

Boil shrimp for 60 seconds in slightly boiling water with salt.
Remove the skin from the melon wedges and chop the pulp into cubes.
Cut the avocado pulp into cubes.
Chop green onions.
Mix all ingredients carefully, pour in olive oil and Tabasco sauce.
Attention!
Don't overdo it with the sauce, achieve harmony. The sauce should not dominate. Its goal is to make the dish expressive, and not to “overwhelm” its taste.

I will be glad if you, dear readers, cook according to the recipes I present. I highly recommend including it on the New Year’s table menu - it’s my favorite. My grandchildren cannot imagine a holiday table without something simple. And my husband enjoys eating the Soviet version of Olivier once a year.

I will gratefully accept your comments. Please share your favorite New Year's salads. If the article was useful to you, please send it to social networks. Good luck!

Always yours Irina.

Favorite dance, favorite city...

Loreena McKennitt Tango to Evora

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