Today, every self-respecting restaurant considers itselfIt is a must to include a salad with shrimp and avocado in the menu. This classic dish has an unusual taste and a very beautiful appearance. Thanks to the abundance of culinary reference books, video tutorials and various programs, it has smoothly migrated to the kitchens of modern housewives. Of course, each recipe for the dish has its own characteristics, but in general, the main task is to choose the right products and process them. Preparing a salad with avocado and shrimp is not the most burdensome process, although there are more complex combinations of ingredients that require a lot of time and effort. However, the main thing is to profitably show the combination of the components of the dish and make it as effective as possible, without overshadowing the taste of seafood with extraneous additives. Whatever recipe you take - with pears, tomatoes, cucumber, lemon juice dressing and so on - the dish is guaranteed to amaze everyone with its piquancy and originality. It can be prepared both for everyday use (fortunately, it is very quick) and for festive feasts with a large number of guests. If you decide to make an avocado salad with shrimp, remember a few simple rules first. Firstly, most professional chefs strongly recommend using small Arctic seafood. They go especially well with holiday dishes. They should be boiled in slightly salted water, adding fresh dill or parsley if desired. And for variety, you can try a recipe based on fried shrimp. As for the avocado, it should be selected especially carefully: it should not be overripe, nor, of course, underripe. When going to the market or supermarket, give preference to Florida or Californian varieties. When choosing a fruit for a future salad with avocado and shrimp, remove the stalk. If you notice a trace of brown tint under it, this means that the product is overripe. A hard peel indicates that the fruit needs to lie for some time - such an avocado will only spoil the dish. Ideally, when pressed, juice is released from it, and a barely noticeable trace remains on the skin. You should not buy a product with many dark spots and cracks on the skin - it is already overripe. As you can see, there are a lot of nuances and you need to remember everything. Now let's choose a recipe that suits you.

Salad with tomatoes, avocado and seafood

Avocado and Shrimp Salad Variationsmany, but everyone chooses a recipe for themselves. If you like unusual combinations, add canned pineapples to the dish, some prefer the classics, so they add tomatoes, fresh cucumber and other vegetables. The same applies to dressings. The lowest-calorie is considered to be lemon-olive, to give it a brighter taste, you can add a little Dijon mustard. Fried crabs, meat dishes or crispy toasts are served with salads with avocado and shrimp. The choice is great - all that remains is to find the dish that suits you. Ingredients: For the salad:

• 250 grams of medium-sized peeled shrimp
• lemon - one piece
• twelve cherry
• two ripe medium avocados
• 150 grams of arugula

For filling:

• 15 milliliters of olive oil
• Salt and spices - optional
• a tablespoon of balsamic vinegar

Method of preparation:For this avocado salad with shrimps, you can buy absolutely any seafood. King and tiger shrimps are more fleshy and juicy, so you will need less of them than small ones. So, first of all, wash and dry the arugula well, tear it into large pieces. Cut the tomatoes in half, then take care of the avocado. Make a neat cut on it and take out the pit. You will have two halves of the fruit left - remove the peel from them with a knife. Now chop the pulp into thin slices and sprinkle them with freshly squeezed lemon juice. Now is the time to boil the seafood: add them to slightly salted boiling water and keep for no longer than four minutes. Then remove with a slotted spoon and throw in a colander so that the shrimps drain enough. The dressing recipe for this dish is simple: pour table salt into vinegar, a couple of pinches of ground black pepper, then add olive oil drop by drop and beat the ingredients thoroughly with a fork. Now we begin assembling the avocado and shrimp salad: combine all the products in one bowl, sprinkle them with arugula, sprinkle with lemon juice and at the very end pour the sauce, then mix and boldly put on the dinner table. If you can’t find cherry tomatoes, use regular tomatoes. Pink vegetables are ideal, as they are juicier and sweeter. One more thing: instead of arugula, you can buy iceberg, Romaine or, in extreme cases, Chinese cabbage leaves. Did you and your loved ones like the recipe for an appetizing avocado and shrimp salad? Then next time we recommend slightly improving the dish: brown the raw seafood for three to four minutes in a saucepan with hot olive oil. Sprinkle the dish with grated Parmesan or other cheese if desired.

Light salad with cheese, shrimps and cucumber

We offer a simple recipe for those who lovesalads with shrimp and avocado. If we talk about the advantages of the dish, the first thing to note is the speed of preparation. Secondly, the dish is very light and low-calorie, so even if you eat two plates at night, it will not affect your figure in any way. You can have a snack at work or have dinner when you get home. Complement the meal with a glass of cold white wine, and a great mood is guaranteed. Ingredients: Salad:

• peeled and boiled shrimps - twelve pieces
• cucumber

• a large avocado - one piece
• ten grams parmesan

Sauce:

• four grams grated ginger (use fresh)
• condiments - if desired
• garlic clove
• juice of one lime
• salt - to taste
• olive oil - two large spoons

Method of preparation:Shrimp and avocado salads differ not only in the ingredients they contain, but also in the way they are served. So, if you decide to surprise your guests with an appetizing dish, we suggest trying the following option: cut one avocado into small cubes and mix in a separate bowl with the rest of the ingredients. Then take the second fruit, peel it, remove the pit and divide it into two halves. Put two or three tablespoons of the mixture into the cavity of each. Serve on a flat plate. Let's get back to our shrimp and avocado salad - let's take a closer look at each stage of its preparation. First, wash all the products well, then put the shrimp to boil. Lightly salt the water and keep the seafood in it for no longer than five minutes. If you use frozen shrimp, it will take even less time. As soon as they become soft, throw them in a colander and let them drain. Peel the cucumber and cut it into not too large cubes. Now it's time for the avocado - it turns out that cutting it is not as difficult as it might seem at first glance. So, make a deep cut with a knife around the entire circumference of the fruit, but not across, but lengthwise. Then open it with your hands - do you see the pit? That's what you need to take out. Then scrape out the pulp with a spoon and cut it into small pieces, and put the remaining peel aside for now. Pour the cucumber and avocado into a bowl, add the boiled shrimp here, leaving five pieces for decoration. Now you need to make the sauce: grate fresh ginger on a fine grater, combine it with olive oil, pepper, freshly squeezed lime nectar and salt. Now add the garlic, crushed using a special press, mix the products and pour the resulting dressing over the dish. Dip the shrimp that are not included in the dish in the aromatic sauce. Then fill the avocado skin with the salad mixture and decorate with the remaining seafood. The only thing left is to grate some Parmesan and sprinkle it on your creation. If you decide to treat yourself to an appetizing dish, we recommend serving it with crispy golden toasts or a fresh baguette.

Sea salad with mayonnaise and shrimps

From the variety of shrimp salads with avocadoyour eyes just run wild - even the most sophisticated cook sometimes can't choose which recipe suits him best. We suggest you master another dish: this time the dressing will be more caloric, but the final effect will be just as stunning. You will like it, we guarantee. Ingredients:

• 150 grams of hard cheese
• frozen shrimps - 400 grams
• five rings of canned pineapple
• small-headed cabbage lettuce Iceberg
• avocado

For filling:

• six grams of garlic
• a small pack of delicious mayonnaise
• ten milliliters of pineapple syrup
• a large spoonful of Dijon mustard
• ketchup - if desired

Method of preparation:A winning attitude, high-quality fresh products and following the recipe are the guarantees of a delicious dish and, mind you, this applies not only to salads. First, tear the washed and well-dried Iceberg into large pieces and put it on the bottom of the plate in which you will serve the dish. Now you should prepare the dressing: mix chopped garlic with mayonnaise, pineapple juice, mild mustard and ketchup. Pepper the resulting sauce if desired and grease the salad leaves with it. Keep the frozen seafood in boiling water for fifteen minutes, then dry it and put it on top of the above ingredients. Again, process everything with sauce and decorate with diced fruit: pineapple and avocado. At the very end, sprinkle the dish with grated cheese. It is best to use elite varieties, such as Parmesan or Gouda. It is recommended to cool the shrimp and avocado salad before serving and let it sit for a while - then it will be much juicier and tastier. The recipes described above will come in handy not only on holidays - they will help to diversify the usual menu. Let the life of every family become more appetizing and fun. We recommend reading:

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