Shrimp and avocado salad with pistachios
4 servings
60 minutes
Shrimp and avocado salad with pistachios is an exquisite combination of freshness, tenderness, and crunchiness. This Mediterranean-inspired recipe combines juicy shrimp, creamy avocado flesh, and aromatic pistachios to create a harmony of flavors. White wine vinegar and olive oil add a light tanginess that highlights the sweetness of the seafood. Cilantro adds a spicy freshness while lettuce provides airiness and crunch. This salad is perfect for both a romantic dinner and a festive feast. With its rich array of healthy fats and proteins, it delights the palate while benefiting health. Served in avocado halves, this salad becomes not just a dish but a true gastronomic masterpiece.
1
In a bowl, mix vinegar, olive oil, and finely chopped onion. Add shrimp cut into small pieces and mix well.
- White wine vinegar: 0.3 glass
- Extra virgin olive oil: 0.3 glass
- Spring onion with bulb: 1 piece
- Cooked peeled prawns: 230 g
2
Carefully clean the avocado, cut it in half lengthwise, and remove the pits. Scoop out a small amount of flesh from the side of the pits and mix it with the shrimp.
- Avocado: 2 pieces
- Cooked peeled prawns: 230 g
3
Place lettuce leaves on a plate. Add avocado halves on top. Spoon shrimp salad over it, sprinkle with pistachios and cilantro. Drizzle with lemon juice and serve.
- Lettuce leaves: to taste
- Avocado: 2 pieces
- Cooked peeled prawns: 230 g
- Chopped pistachios: 2 tablespoons
- Chopped cilantro (coriander leaf): 1 tablespoon
- Lemon juice: to taste
