Shrimp and Avocado Salad with Aioli Sauce
Salads | Mediterranean cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Enjoy your meal!
Ingredients
- Peeled Cooked Shrimp - 21.2 oz
- Avocado - 1 piece
- Chicken Egg - 2 pieces
- Scallions - 1 bunch
- Whole egg - 2 pieces
- Meyer Lemon Juice - 1 teaspoon
- Olive Oil - 7 fl oz
- Garlic - 3 cloves
- Lemon - 1 piece
- Water - 1 tablespoon
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
For the sauce, grate the garlic cloves on a fine grater. In a suitable bowl, add the juice of half a lemon, the grated garlic, salt, pepper, and yolks. Start whisking the sauce with a mixer. While continuing to whisk, gradually add a tablespoon of ice-cold water. Then pour in the oil—first drop by drop, and when the sauce starts to thicken, by the teaspoon. The sauce should achieve a thick consistency. Taste and add salt if necessary, then refrigerate.
Step 2
For the salad, boil the shrimp until cooked.
Step 3
Boil the eggs hard, cool them, and cut into cubes.
Step 4
Peel the avocado, remove the pit, cut into cubes, and drizzle with lemon juice.
Step 5
Finely chop the green onion.
Step 6
In a serving glass, layer the egg, onion, avocado, shrimp, and pour over the aioli sauce.
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