Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Shrimp and Avocado Salad
A light and fresh seafood and vegetable salad that makes a great choice for dinner or a special occasion.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
If using raw shrimp, boil them for 2–3 minutes in salted water with lemon. If using pre-cooked shrimp, briefly sauté them in olive oil with garlic for 1–2 minutes to add flavor.
2
Peel and dice the avocado, cut the cherry tomatoes in half, slice the cucumber into half-moons, and tear the lettuce leaves by hand.
3
Combine all the vegetables and shrimp in a salad bowl.
4
For the dressing, whisk together the olive oil, lemon juice, salt, and pepper. Optionally, add a splash of soy sauce or natural yogurt.
5
Dress the salad just before serving, toss gently, and garnish with fresh herbs or a lemon wedge.
Comments
Log in to leave a comment.
No comments yet. Be the first!