Shrimp Salad in Avocado Boats
6 servings
30 minutes
Shrimp salad in avocado boats is a refined and delicate dish that embodies the elegance of European cuisine. The exquisite combination of juicy tiger shrimp, creamy avocado, and refreshing cucumber is complemented by tangy pickled onions and a bright touch of red caviar. A light sour cream dressing with aromatic herbs adds airiness and harmony of flavors to the dish. Serving it in natural avocado boats makes the salad not only a gastronomic delight but also a visual masterpiece. This salad is perfect for a romantic dinner or festive table, highlighting the sophistication of taste and love for beautiful presentation.
1
Boil the shrimp in salted water for 3-5 minutes with spices (I usually use a sprig of dill, parsley, 5 black peppercorns, 3 allspice berries, 1 bay leaf, a small onion, and a quarter of a lemon).
- Tiger prawns: 18 pieces
- Sea salt: to taste
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Ground white pepper: to taste
- Lemon juice: 1 tablespoon
2
The avocado should be ripe (soft), wash and dry it. Cut it in half lengthwise, remove the pit, and carefully separate the flesh from the skin with a spoon.
- Avocado: 3 pieces
3
Slice the onion into half rings (marinate with 1 tablespoon of lemon for 10 minutes).
- Sweet red onion: 0.5 piece
- Lemon juice: 1 tablespoon
4
Cut avocado and cucumber into strips, add onion, 1 tablespoon of red caviar, sour cream, salt, pepper, greens, and mix.
- Avocado: 3 pieces
- Cucumbers: 1 piece
- Sweet red onion: 0.5 piece
- Red caviar (salmon roe): 100 g
- Sour cream 10%: 1.5 tablespoon
- Sea salt: to taste
- Ground white pepper: to taste
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
5
We place the salad in the avocado skin and decorate it.
