Shrimp and Avocado Salad
4 servings
26 minutes
Shrimp and avocado salad is a refined dish of European cuisine that combines the freshness and tenderness of seafood with the creamy texture of avocado. Its creation history is linked to gastronomic trends focused on using healthy ingredients and harmonious flavor combinations. The salad has a lightness and refreshing aroma thanks to lemon juice and zesty Dijon sauce. Butter gives the shrimp a rich flavor, while crispy iceberg lettuce adds freshness. It can be served as a standalone dish or as a light appetizer for dinner. This salad is perfect for a romantic dinner or festive table, impressing guests with its elegance and subtle flavor notes.
1
Peel the garlic. Cut four cloves in half and slightly crush them.
- Garlic: 7 cloves
2
Melt butter in a pan, add garlic, and place the shrimp. Sauté for 7-10 minutes until cooked.
- Butter: 10 g
- Garlic: 7 cloves
- Shrimp: 200 g
3
Peel the cooked shrimp from their shells.
- Shrimp: 200 g
4
Peel the avocado and slice it thinly.
- Avocado: 1 piece
5
Put in a bowl and drizzle with lemon juice.
- Avocado: 1 piece
- Lemon juice: 1 tablespoon
6
Chop the tomatoes randomly.
- Tomatoes: 2 pieces
7
Add a spoon of Dijon mustard to a separate bowl.
- Dijon mustard: 1 teaspoon
8
Add salt.
- Salt: 3 g
9
Add a teaspoon of wine vinegar.
- Wine vinegar: 1 teaspoon
10
Crush 3 cloves of garlic. Mix thoroughly.
- Garlic: 7 cloves
11
Wash the salad and tear it randomly. Add the dressing and mix all the ingredients.
- Iceberg lettuce: 1 bunch
12
Enjoy your meal!
