Avocado salad with melon and shrimps in mango broth
1 serving
25 minutes
Avocado salad with melon and shrimp in mango broth is a refined gastronomic creation of Thai cuisine that combines the freshness of fruits, the richness of seafood, and the aromatic taste of broth. Its history is rooted in Thai culinary traditions where exotic ingredients harmoniously blend in light yet exquisite dishes. Tender avocado and sweet melon create a soft, velvety flavor while tiger shrimp add spiciness. The yogurt-based dressing with honey and mustard highlights the balance of sweetness and mild heat. The mango broth adds a pleasant fruity note, while crispy spinach chips complete the composition by providing textural contrast. This salad is perfect for a summer dinner or festive table, surprising with its unusual combination and freshness.
1
Peel the avocado, melon, and mango, then cut into medium cubes and set aside.
- Avocado: 30 g
- Melon: 40 g
- Thai mango (nam dok mai): 30 g
2
Prepare the sauce: mix yogurt with mustard, honey, and dress the salad.
- Plain (natural) yoghurt: 20 g
- Wholegrain mustard: 5 g
- Honey: 5 g
3
Peel the shrimp from the shell and fry in a pan, adding salt and pepper at the end.
- Tiger prawns: 45 g
- Sea salt: 2 g
- Black peppercorns: 1 g
4
Mix fish broth with mango (you can use ready-made puree or just blend mango in a blender).
- Fish stock: 20 g
- Mango: 50 g
5
Spinach chips: wash spinach leaves in cold water, dry them, and fry until they become chips (the main thing is not to overcook). The chips will be slightly soft; transfer them to a napkin to dry.
- Spinach: 10 g
- Extra virgin olive oil: 5 ml
6
Place the prepared salad in a deep plate, next to it add fried shrimp, pour broth around it, and garnish with chips.