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Salad with avocado, tomatoes and shrimp

Salad with Avocado, Tomato, and Shrimp

A simple, refreshing fresh-vegetable salad with shrimp. The recipe is easy and quick. The salad is made from simple fresh vegetables that go together beautifully. The exotic avocado rounds out the flavor, and the shrimp add the special touch. This wholesome salad adds variety to the menu and suits any occasion.

Julia

Recipe author

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Composition / ingredients

Servings:

Avocado

0.5

Shrimp

220

Tomatoes (medium)

0.5

Onion

Bell pepper

0.5

Lettuce leaves

Lemon juice

Olive oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 40 % 8 g

Carbohydrates 20 % 4 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad with avocado, tomato, and shrimp? Gather the ingredients from the list. You'll need shrimp, half an avocado, half a bell pepper, half a tomato, a small red or yellow onion, olive oil, and seasonings. Any leaf lettuce works — iceberg, Boston (butterhead), romaine, or watercress, for example.
Step 2:

How do you cook shrimp properly? Pour water into a large pot — about twice the volume of the seafood. Salt it (1 tablespoon per 1 liter of water). When it boils, add the shrimp. As soon as it comes back to a boil, turn off the heat immediately. Small shrimp cook in about 2 minutes; king or tiger shrimp take 3–7 minutes, depending on size. Drain in a colander and rinse with cold water. Peel the cooled shrimp.
Step 3:

Cut the bell pepper in half and remove the core and seeds. Cut the half into strips. Cut the juicy, meaty tomato into thin, neat slices. Don't use one that's too soft, since it will give off extra juice and lose its shape when sliced.
Step 4:

Peel the onion. Rinse it and your knife with cold water so the onion juice doesn't sting your eyes as much while you cut. Slice the onion into thin half-rings. Red onion is better here — it makes the dish look brighter.
Step 5:

Wash the lettuce leaves and pat them dry with paper towels. Tear them into small pieces by hand. It's important not to cut them with a knife, since lettuce darkens, wilts, and loses vitamins quickly on contact with metal.
Step 6:

Wash the avocado, cut it in half, and remove the pit. Peel it. Cut the flesh into small pieces. It's best to do it in this order, because once the skin is off, the avocado's surface gets slippery and you can easily cut yourself trying to remove the pit.
Step 7:

In a large salad bowl, combine the boiled shrimp, the chopped vegetables, the lettuce, and the avocado. Salt to taste. Pepper if you like. Squeeze the juice from half a lemon however is easiest for you, and pour it over the salad. Dress it with olive oil — use unrefined extra-virgin olive oil, which gives the dish a richer aroma and flavor. Toss the ingredients gently.
Step 8:

The appetizing, fragrant salad is ready. Serve it right away. Enjoy!

How do you choose a good avocado? Florida avocados or the Pinkerton variety are great for salads, but it's best to skip the California variety — it's too soft and won't hold its shape when sliced, which spoils the look of the dish. When buying, press the surface of the fruit with your finger; if the dent stays, the fruit is overripe. Hold the avocado to your ear and shake it gently — if you hear the pit knocking, the fruit is ripe.
What if you bought an unripe avocado? Put it in a paper bag with an apple or a banana and leave it at room temperature. In a couple of days, the fruit will soften.
How do you buy good shrimp? Inspect the seafood. The shell should have no damage or spots. The tail of fresh shrimp is curled, not straight. A yellowish tint to the meat is a sign of spoilage — don't buy it.