Shrimp and Avocado Salad in a Multicooker
2 servings
20 minutes
This shrimp and avocado salad is a true embodiment of freshness and sophistication in European cuisine. The combination of tender tiger shrimp, creamy avocado, and juicy cherry tomatoes creates a harmony of flavors, while the crunchy iceberg lettuce adds lightness and freshness. Cooking the shrimp in a multicooker makes the process simple and quick, preserving their juiciness. Dressed with aromatic olive oil, this salad is perfect as a light dinner or festive appetizer. With its nutritional value and exquisite taste, it will be a great choice for seafood lovers and healthy eating enthusiasts. Try this exquisite recipe and enjoy the delicate flavor with a light citrus note that unfolds in every bite!
1
Peel the avocado, remove the pit, and cut it into 1 cm cubes.
- Avocado: 80 g
2
Cut cherry tomatoes in half and tear the salad by hand.
- Cherry tomatoes: 80 g
- Iceberg lettuce: 20 g
3
Pour water into the multicooker bowl and add the shrimp. Close the lid. Press the 'Menu' button to select the 'Fry' program. Press the 'Timer/t˚C' button and use the '+' and '-' buttons to set the cooking time to 5 minutes. Press the 'Start/Keep Warm' button. Cook until the program ends.
- Water: 1 l
- Tiger prawns: 100 g
4
Then drain the shrimp in a colander, cool them down, mix with the other ingredients, and add olive oil.
- Tiger prawns: 100 g
- Avocado: 80 g
- Cherry tomatoes: 80 g
- Iceberg lettuce: 20 g
- Olive oil: 5 ml