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Avocado and Shrimp Salad

A quick and easy salad recipe — a budget-friendly one, too. It's unusual and delicious, and if you make your own mayonnaise or use just a little light mayo, it's diet-friendly as well.

MelindochkaAuthor avatar
Recipe author
Salad with avocado and shrimp
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 12 g
Fats 23 % 11 g
Carbohydrates 52 % 25 g
241 kcal
GI: 4 / 96 / 0
    1. Cook the shrimp (mine are small and frozen). First, rinse the shrimp under warm running water. Bring a pot of water to a boil (salt it or not, as you like — for me there's already enough salt in the mayonnaise). Use about twice as much water as shrimp so they aren't crowded. Add spices to the water if you like — I usually add a bay leaf, allspice, and half a lemon (or the juice of half a lemon), but you can skip them. Important: the smaller the shrimp, the less time they need. Once the water boils, drop in the shrimp. Small shrimp need only 6–7 minutes — they're done when they float and the shells turn more translucent. BUT stores most often sell shrimp already cooked and frozen, which take only 1.5–2 minutes. Tip the shrimp into a colander and let them drain fully. Once drained and slightly cooled, peel them. You can add the shrimp to the salad whole, or cut them in half and save a few whole ones to garnish the top. 2. Rinse the rice under running water 2–3 times until the water runs clear. For a side of rice I cook it covered for 20 minutes; for salad I cook it 10–15 minutes (add the rice to boiling water and stir for the first 1.5–2 minutes so it doesn't clump, then cover). Use 2–3 cups of water per cup of rice. 3. Peel the avocado and cut it into small cubes. 4. Coarsely chop or tear the napa cabbage leaves. 5. Put everything into one bowl and toss. Then add the mayonnaise and mix thoroughly again. The salad is ready! Tip: you can also vary this salad by adding fresh cucumber and/or apple (green varieties work best).

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
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Avocado - 208  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Chinese cabbage - 16  kcal/100g

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