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Avocado salad with shrimp without mayonnaise

Avocado and Shrimp Salad (No Mayo)

This exotic fruit is great for your heart! I haven't made it to America yet, but this recipe from the States is a stunner — the flavor is just indescribable. The shrimp-and-avocado salad comes out light, gorgeous, and party-worthy. I still remember how thrilled my friends were when they tried it; two days later I couldn't resist and made it again, this time just for myself. One important note: eat this salad right away, while it's fresh — the leftovers I had the next morning were nowhere near as good. It's especially nice on a hot summer evening, and not just for the amazing flavor: the ingredients are wonderfully heart-healthy. The numbers should suit anyone — a serving has 220 calories, 11 g fat, 6 g carbs, 3 g fiber, 25 g protein, and 330 mg sodium, plus 20% of the daily value for vitamin C and 20% for iron.

Varvara

Recipe author

Avocado salad with shrimp without mayonnaise

Composition / ingredients

Servings:

Olive oil (extra virgin)

Cilantro (fresh, finely chopped)

Lime juice

Shrimp (medium or large)

500

Cherry tomatoes

200

Avocado (diced)

Salt (kosher)

0.25

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 30 % 6 g

Carbohydrates 10 % 2 g

108 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

The ingredients.
Step 2:

Wash the avocado first, then cut it in half — a beautiful sight! Remove the pit and slice the flesh into thin pieces.
Step 3:

Wash the cilantro and chop it finely.
Step 4:

In a large salad bowl, lightly whisk together the olive oil, cilantro, and lime juice.
Step 5:

Add the cooked shrimp, halved tomatoes, avocado, and salt.
Step 6:

As you probably know, you have to toss something like this very gently!
Step 7:

Taste as you go to judge the salt and pepper — season it however you like. Serve the shrimp salad right away, or chill it briefly in the fridge first. Just remember it's best within half a day; after that, the vegetables lose their freshness.
Step 8:

Enjoy!