Arugula salad with shrimp and avocado
Composition / ingredients
1
servings:
Cooking method
1. Fry the shrimp in olive oil with the addition of dill and Italian herbs.
2.Peel the avocado and put it in a bowl
3. Chop the cherry tomato and add to the Avacado, put the arugula there, add balsamic vinegar and olive oil, mix and place in the center of the plate with a slide.
4. Cut the cheese into a plate and decorate the salad, lay the shrimp upright in a circle as shown in the photo.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Avocado - 208 kcal/100g
- Dill greens - 38 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Arugula - 25 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Italian herbs blend - 259 kcal/100g
