Shrimp and salmon salad with avocado and olives
4 servings
30 minutes
Shrimp and salmon salad with avocado and olives is a harmonious blend of freshness and exquisite flavor. The tender sweetness of shrimp is complemented by aromatic cold-smoked salmon, creating a rich flavor palette. Avocado adds a creamy texture to the dish, while olives provide a piquant touch. The origins of such a salad trace back to Mediterranean cuisine, where fresh seafood and simplicity in preparation are valued. Served on crisp lettuce leaves and drizzled with lemon juice, it is perfect for a light dinner or an elegant appetizer. This salad is not only nutritious but also healthy due to its high content of beneficial fats and proteins. Enjoy its refined taste that evokes the sea breeze and sunny shores of the Mediterranean!
1
Boil the shrimp in salted boiling water for 5 minutes. Peel the avocado fruits and remove the pits. Cut the fish flesh into slices and drizzle with lemon juice.
- Peeled shrimp: 200 g
- Avocado: 2 pieces
- Cold smoked salmon: 250 g
- Lemon: 1 piece
2
Arrange the lettuce leaves on a plate. Top them with fish, shrimp, pitted olives, and slices of avocado, then season with salt and pepper.
- Green salad: 1 bunch
- Cold smoked salmon: 250 g
- Peeled shrimp: 200 g
- Olives: 10 pieces
- Avocado: 2 pieces
- Salt: to taste
- Ground black pepper: to taste