Spicy salad with couscous, shrimp and avocado
4 servings
30 minutes
Spicy salad with couscous, shrimp, and avocado is a vibrant blend of Pan-Asian flavors filled with freshness and spice. The lightness of couscous meets the juiciness of shrimp, while the creamy texture of avocado softens the heat of sambal oelek paste. Lemon juice and honey add balance between tartness and sweetness, creating a harmonious flavor ensemble. This salad is perfect for warm summer evenings or as a zesty appetizer for an Eastern dinner. It is fresh, light, and nutritious, and its preparation requires no complex skills, making it an excellent choice for both gourmets and lovers of quick yet exquisite dishes.
1
Peel and dice the shallot. Boil in a pot with 250 ml of broth and sambal oelek paste.
- Shallots: 1 piece
- Vegetable broth: 300 ml
- Sambal oelek paste: 1 teaspoon
2
Pour boiling water over the couscous and prepare according to the instructions on the package.
- Couscous: 130 g
3
Mix the remaining broth with lemon juice, honey, salt, and oil.
- Vegetable broth: 300 ml
- Lemon juice: 3 tablespoons
- Honey: 0.5 teaspoon
4
Rinse the shrimp in water, pat dry with a paper towel, and mix with the prepared dressing.
- Peeled shrimp: 100 g
5
Cut the avocado into cubes, drizzle with 1 tbsp of lemon juice, and lightly pepper.
- Avocado: 0.5 piece
- Lemon juice: 3 tablespoons
6
Mix the cooked couscous with a fork, add shrimp and avocado, the remaining sambal oelek paste, and season with lemon juice, salt, and pepper.
- Couscous: 130 g
- Peeled shrimp: 100 g
- Avocado: 0.5 piece
- Sambal oelek paste: 1 teaspoon
- Lemon juice: 3 tablespoons