salad with avocado and shrimps Today, every self-respecting restaurant considersIt's your duty to include 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 directories, video lessons and various programs, it smoothly migrated to the kitchens of modern housewives. Of course, each recipe for food has its own characteristics, but in general, the main task is to choose the right products and their processing. The preparation of 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. Nevertheless, the main thing is that it is advantageous to show the combination of the ingredients of the dish and make it as effective as possible, while not eclipsing the taste of seafood with extraneous additives. Whichever recipe you take - with pears, tomatoes, cucumber, dressing from lemon juice and so on - the dish is guaranteed to amaze everyone with its piquancy and originality. It can be cooked for everyday use (the benefit is very fast), and for solemn feasts with a large number of guests. If you decide to make an avocado salad with shrimp, first remember a few simple rules. First, most professional chefs strongly recommend the use of small Arctic seafood. Particularly good with them look festive food. Cook them in slightly salted water, if desired, add fresh dill or parsley. And for a change, you can try a recipe, the basis of which is fried shrimp. With regard to avocados, it should be selected especially carefully: it should not be either overripe, or, of course, unsuccessful. Going to the market or to a supermarket, give preference to Florida or Californian varieties. When choosing a fruit for a future salad with avocado and shrimp, remove the stalk from it. If you notice under it a trace of a brown shade, it means that the product is overripe. Solid peel indicates that the fruit should lie still for a while - such an avocado will only spoil the dish. Ideally, when pressing from it, juice is allocated, and on the peel remains a barely visible trace. Do not buy a product with a lot of dark spots and cracks on the skin - it has long been overripe. As you can see, there are lots of nuances and everything needs to be remembered. Now let's find the recipe that suits you. salad with shrimps and avocado

Salad with tomatoes, avocado and seafood

Varieties of avocado salad with shrimpsset, but everyone chooses a recipe for themselves. If you love unusual combinations, supplement the dish with canned pineapple, some prefer classics, so add tomatoes, fresh cucumber and other vegetables. The same applies to gas stations. The most low-calorie is lemon-olive, to give it a more vivid taste, you can enter a little Dijon mustard. Salads with avocados and shrimps are served with fried crabs, meat dishes or crispy toasts. The choice is great - it remains only to find the version of the dish that you will like for you. Ingredients: For salad:

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

For refueling:

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

Cooking method: For this salad of avocado with shrimps you can buy absolutely any seafood. Royal and tiger shrimps are more fleshy and juicy, so they will need less than small ones. So, the first thing to do is rinse and dry the arugula, tear it into large pieces. Tomatoes cut into two parts, then tackle the avocado. Make a neat cut on it and take out the stone. You will have two half of the fruit - remove the skin from them with a knife. Now chop the flesh into thin slices and sprinkle them with freshly squeezed lemon juice. It's time to boil seafood: add them to a little salted boiling water and keep no longer than four minutes. Then take out the noise and throw it back into the colander so that the shrimps are sufficiently glazed. The recipe for refilling for this dish is elementary: pour into the vinegar table salt, a couple of pinch black pepper, then drop by drop olive oil and carefully beat the ingredients with a fork. Now start assembling the salad from the avocado and shrimp: connect all the products in one bowl, sprinkle them with arugula, sprinkle with lemon juice and at the very end pour sauce, then mix and boldly put on the dining table. If you did not find the cherry, use regular tomatoes. Ideally, pink vegetables are suitable, as they are more juicy and sweet. Another point: instead of arugula, you can buy the leaves of Iceberg, Romain or at least Beijing cabbage. The recipe for an appetizing salad of avocados and shrimps came to please both you and your family? Then next time, we recommend a little refinement of the dish: raw seafood brown for three to four minutes in a sauté pan with hot olive oil. If desired, sprinkle the dish with grated Parmesan cheese or another.

Light salad with cheese, shrimps and cucumber

We offer a simple recipe for those who lovesalads with shrimps and avocado. If we talk about the benefits of the dish, the first thing to note is the speed of cooking. Secondly, the food is very light and low-calorie, so even if you eat two plates at night, this figure will not be reflected in any way. They can have a snack at work or have supper when they come home. Supplement the meal with a glass of cold white wine, and a great mood is provided. 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

Cooking method: Salads with shrimps and avocados differ not only in the ingredients that make up their composition, but also in the form of serving dishes. So, if you decided to surprise the delicious food guests, we suggest trying the following option: one avocado cut into small cubes and mix in a separate container with the rest of the products. Then take the second fruit, clean it, take out the stone and divide into two halves. In the cavity of each put two or three tablespoons of mass. Serve on a table on a flat plate. Let's return to our shrimp salad with avocado - let's take a closer look at each stage of its preparation. First, wash all the products well, then put the shrimps to cook. Lightly add water and keep seafood in it for no longer than five minutes. If you use frozen prawns, then the time will need even less. As soon as they become soft, flip them into a colander and allow to drain. With cucumber peel off the skin and cut it with not too large cubes. The turn of the avocado has come - it turns out, to separate it is not so difficult, as it may seem at first glance. So, make a deep incision with a knife all round the fruit, not just across, but along. Then open it with your hands - see the bone? That's it, and it should be extracted. Then scoop the pulp with a spoon and cut it into small pieces, and remove the remaining peel while away. Pour the cucumber and avocado into the bowl, enter the boiled shrimp here, leaving five pieces for decoration. Now it is necessary to make the sauce: grate fresh ginger on a small grater, combine it with olive oil, pepper, freshly squeezed lime nectar and salt. Now add the garlic, crushed with a special press, mix the products and get a refueled dish. Shrimp, not included in the dish, dip in a fragrant sauce. Then fill the avocado skin with a salad paste and decorate the remaining seafood. Remained a little: chop parmesan and sprinkle your creation on them. If you decide to pamper yourself with your favorite mouth-watering dish, we recommend you serve crispy golden toast or fresh baguette. Avocado and shrimp salad

Sea salad with mayonnaise and shrimps

From the variety of shrimp salads with avocadojust run your eyes - even the most sophisticated culinary expert sometimes can not choose which recipe for the food is most suitable for him. We offer to master one more dish: this time the dressing will be more caloric, but the final effect will be all the same stunning. You will like it, we guarantee it. Ingredients:

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

For refueling:

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

Cooking method: The mood for victory, quality fresh products and compliance with the recipe - that's the guarantee of a delicious dish and, mind you, this applies not only to salads. First, tear in large pieces washed and well-dried Iceberg and put it on the bottom of the plate, in which you will serve the dish. Now you need to prepare a dressing: chopped garlic mixed with mayonnaise, pineapple juice, tender mustard and ketchup. The resulting sauce, if desired, pepper and grease them with lettuce leaves. Frozen seafood should be held in boiling water for fifteen minutes, then dried and put on top of the above ingredients. Again, treat 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. Shrimp salad and avocado before serving is recommended to cool and give him time to brew - then it will come out much juicier and tastier. Recipes described above, will be useful not only on a holiday - they will help to diversify the usual menu. Let the life of each family become more appetizing and more fun. We advise you to read:

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