Main Page
Fast and tasty
Salad with shrimp and cherry tomatoes

Shrimp and Cherry Tomato Salad

A light, tasty, wholesome starter for any occasion! Beyond the main players — shrimp, avocado, and cherry tomatoes — you can add things like pine nuts or juicy orange segments. It's perfect as a snack or served at a family dinner.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Shrimp

250

Cherry tomatoes

200

Mâche (mixed salad greens)

100

Olive oil

Avocado

Garlic

Olive oil

Lemon juice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 52 % 12 g

Carbohydrates 13 % 3 g

149 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a shrimp and cherry tomato salad? Measure out the ingredients you'll need. Wash the vegetables and greens well and pat them dry. Like me, you can use cherry tomatoes of different colors to make the salad more colorful and pretty.
Step 2:

Crush the garlic with the flat of a knife. No need to mince it — you just want it to flavor the oil as it fries, so you can easily lift it out afterward.
Step 3:

Heat the olive oil in a skillet and sauté the shrimp with the garlic for 5 minutes, stirring with a spoon or spatula as they cook.
Step 4:

Transfer the cooked shrimp to a paper towel and let them cool.
Step 5:

Cut the cherry tomatoes into quarters.
Step 6:

Halve the avocado, remove the pit, and peel it. Cut the flesh into medium cubes. Tear the salad greens into smaller pieces by hand, or cut them with a knife.
Step 7:

In a salad bowl, combine the avocado, shrimp, tomatoes, and greens.
Step 8:

Make the dressing: combine the olive oil, lemon juice, pepper, and salt, and stir.
Step 9:

Drizzle the dressing over the salad and toss.

Until recently, I didn't get why people love avocados. Years ago I made sandwiches with avocado and caviar — maybe the avocado was underripe, or something, but the taste was awful. After that I didn't cook with avocado at all, until I rediscovered it at a cooking class. Now I'm getting the hang of this fruit. In this salad, avocado pairs beautifully with the other ingredients and gives it a slightly savory richness.
Root vegetables are best scrubbed with a brush or a firm sponge under running water.
Use an oil with a high smoke point for frying. Every oil is only healthy up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point and burn quickly. Refined oils hold up better to heat. If you're roasting, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed oil.