Avocado and shrimp salad with two sauces
4 servings
15 minutes
Avocado and shrimp salad with two sauces is a refined dish of European cuisine that combines the tenderness of seafood and the creamy texture of avocado. Royal shrimp infused with the freshness of lemon juice harmoniously pair with airy avocado puree, creating a delicate and sophisticated flavor. The two sauces add complexity to the salad: one is a tomato-mayo with a hint of spiciness, while the other is a refreshing citrus with mustard notes. This salad not only decorates the festive table but also makes for an ideal light dinner. It can be served in glasses, making it even more elegant. Garnished with greens, it pleases the eye and awakens the appetite. This dish is perfect for gourmets who appreciate subtle flavor combinations and aesthetic presentation.
1
Cut the avocado, add lemon juice, vegetable oil, salt, pepper and blend into a puree with an immersion blender.
- Avocado: 2 pieces
- Lemon juice: 4 teaspoons
- Vegetable oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Peel the boiled shrimp. Leave about 10 whole for decoration. Cut the rest in half if they are not too small.
- Small peeled cooked shrimp: 200 g
3
Make the first sauce. Mix 1 tablespoon of ketchup with mayonnaise and add salt.
- Ketchup: 1 tablespoon
- Mayonnaise: 3 tablespoons
- Salt: to taste
4
Make the second sauce. Mix vegetable oil, lemon juice, salt, and 1 teaspoon of mustard until smooth.
- Vegetable oil: 5 tablespoon
- Lemon juice: 4 teaspoons
- Salt: to taste
- Mustard: 1 teaspoon
5
Visually divide the avocado puree into 2 parts and add one sauce to the first part and another sauce to the second part. Mix well. Layer in glasses or cups starting with shrimp, then the sauce mixed with avocado puree, and beautifully place 2-3 shrimp on the rim of the glass. Garnish with herbs or lettuce leaves.
- Small peeled cooked shrimp: 200 g
- Avocado: 2 pieces
- Ketchup: 1 tablespoon
- Mayonnaise: 3 tablespoons
- Vegetable oil: 5 tablespoon
- Lemon juice: 4 teaspoons
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: 50 g
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