Shrimp and Avocado Salad with Aioli Sauce
4 servings
30 minutes
Shrimp and avocado salad with aioli sauce is a refined dish of Mediterranean cuisine that embodies the harmony of flavors and textures. Tender shrimp, creamy avocado, and zesty garlic aioli create a rich palette of sensations where the freshness of seafood combines with the velvety note of egg and light acidity of lemon. Handcrafted aioli adds depth to the flavor, while the layered presentation makes the dish not only delicious but also aesthetically appealing. Perfect as an exquisite appetizer for a festive dinner or a light lunch on a hot day.
1
For the sauce, grate the garlic cloves on a fine grater. In a suitable bowl, add the juice of half a lemon, then add the minced garlic, salt, pepper, and yolks. Start whisking the sauce with a mixer. While continuing to whisk, gradually add a spoonful of ice-cold water. Then pour in the oil - first drop by drop, and when the sauce starts to thicken, by the teaspoon. The sauce should achieve a thick consistency. Taste it, add salt if needed, and place it in the refrigerator.
- Garlic: 3 cloves
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Egg yolk: 2 pieces
- Water: 1 tablespoon
- Olive oil: 200 ml
2
For the salad, boil the shrimp until cooked.
- Frozen prawns (shrimp): 600 g
3
Boil the eggs hard, cool them, and cut into cubes.
- Chicken egg: 2 pieces
4
Peel the avocado, remove the pit, cut into cubes, and drizzle with lemon juice.
- Avocado: 1 piece
- Lemon juice: 1 teaspoon
5
Chop the green onion finely.
- Spring onion: 1 bunch
6
In a portion glass, layer egg, onion, avocado, shrimp, and pour with aioli sauce.
- Chicken egg: 2 pieces
- Spring onion: 1 bunch
- Avocado: 1 piece
- Frozen prawns (shrimp): 600 g
- Olive oil: 200 ml
