Avocado salad with shrimps
4 servings
60 minutes
Avocado and shrimp salad is a true gastronomic symphony inspired by the Mediterranean. Tender shrimp, juicy cherry tomatoes, spicy arugula, and creamy avocado create a harmonious blend of textures and flavors. The dressing of olive oil and balsamic vinegar adds a refined tanginess to the dish, while a pinch of parmesan deepens the taste. This salad not only pleases the eye with its vibrant colors but also energizes thanks to its healthy ingredients. It is perfect for a light dinner or festive table where taste and elegance matter. Refreshing, nutritious, and balanced — this salad embodies Mediterranean cuisine's essence of lightness and enjoyment of life.
1
Boil the shrimp. Squeeze the juice from 1 lemon.
- Peeled shrimp: 250 g
- Lemon: 1 piece
2
Wash and dry the arugula. Wash the tomatoes and cut them in half. Cut the avocado in half, peel it, remove the pit, slice it thinly, and drizzle with lemon juice.
- Rocket (arugula): 150 g
- Cherry tomatoes: 12 pieces
- Avocado: 2 pieces
- Lemon: 1 piece
3
Whisk olive oil with vinegar, salt, and black pepper.
- Olive oil: 4 tablespoons
- Balsamic vinegar: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
4
Combine shrimp, tomatoes, and avocado in a bowl. Add arugula, drizzle with dressing, and gently mix. You can sprinkle with grated parmesan. Serve the salad on serving plates.
- Peeled shrimp: 250 g
- Cherry tomatoes: 12 pieces
- Avocado: 2 pieces
- Rocket (arugula): 150 g
- Olive oil: 4 tablespoons
- Balsamic vinegar: 1 tablespoon
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste
- Salt: to taste
