Shrimp and Avocado Salad

Salads | Pan-Asian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

The salad turns out to be quite filling. Enjoy your meal :)

Ingredients

King Prawns - 17.6 oz
Avocado - 1 piece
Marinated cherries - 8 pieces
Orange Bell Peppers - 1 piece
Green Butter - 1 bunch
Olive Oil - to taste
Pistachios - 6 tablespoons
Balsamic Vinegar - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Butter - 0.4 oz
Sweet Red Onion - ½ piece
Lemon - ¼ piece

Step by Step guide

Step 1

It is better to use large royal shrimp. However, medium-sized ones can also be used. Avoid very small ones, as they tend to shrink during cooking. You can save time by using pre-peeled shrimp. Thaw the shrimp (naturally), clean them (if necessary), and pat them dry with a paper towel. Sauté in butter. To get a slight browning, do not cook for too long (about 3 to 5 minutes over high heat). Set aside and let them cool slightly. Squeeze the juice of ¼ or ⅙ of a lemon over them.

Step 2

For the green lettuce, you can use iceberg, romaine, or arugula. Choose according to your taste. Rinse and let it dry (we don't need excess moisture). Then tear it by hand.

Step 3

Tomatoes should ideally be cherry tomatoes. The main thing is that they are sweet. Cut them into halves or quarters.

Step 4

Bell pepper can be red, orange, or yellow... you can use different colors. Cut into elongated strips or according to your preference, making it easy to pick up with a fork.

Step 5

For the avocado, make a cut down to the pit and split it into 2 halves. Insert a knife into the pit and twist it to gently remove it. Peel the skin off. Cut into not too small pieces.

Step 6

For the onion, it is better to use sweet red onion as it is milder. However, if you prefer spiciness, you can use regular white onion. It's a matter of taste. Cut it into thin half-rings.

Step 7

For the dressing, mix all the ingredients in a large bowl and dress the salad. A good dressing can be made with olive oil, vinegar, salt, and spices. You can dress it in a large bowl or drizzle over each serving separately, sprinkling pine nuts on top.