Avocado salad with shrimps and champignons
2 servings
10 minutes
This salad is a true delight for gourmets. The tenderness of avocado, the juiciness of shrimp, and the aroma of mushrooms create a harmonious and rich flavor. The creamy texture of avocado highlights the sweet notes of shrimp, while the mushrooms add a light earthy depth. A perfectly balanced mayonnaise-based dressing brings all the components together, creating a delicate and airy consistency. This salad can be served in the avocado skin, turning it into an elegant dish that will adorn any table. It is suitable for a romantic dinner, festive lunch, or simply as a light snack. Its originality in presentation makes it not only tasty but also aesthetically pleasing, while the lightness of the ingredients makes it an ideal choice for those who appreciate sophistication without unnecessary complexity.
1
Wash the mushrooms, slice them thinly, and sauté for a few minutes in olive oil.
- Champignons: 3 pieces
- Olive oil: 1 teaspoon
2
Meanwhile, take a ripe avocado, wash it, cut it in half, and remove the pit. Carefully scoop out the flesh with a teaspoon, trying not to damage the skin, as we will need it later. Cut the flesh into small cubes.
- Avocado: 1 piece
3
For this salad, it's convenient to use ready-made (small) shrimp in brine. So just take them out of the jar and let the brine drain.
- Shrimps: 50 pieces
4
We mix mushrooms, avocado, shrimp, and finely chopped green onion. We dress it all with mayonnaise and place it in avocado skins.
- Champignons: 3 pieces
- Avocado: 1 piece
- Shrimps: 50 pieces
- Green onions: to taste
- Mayonnaise: to taste