Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with shrimp and cherry tomatoes? Measure out the required ingredients. Wash the vegetables and herbs well and dry them. You can, like me, take cherries of different colors to make the salad more elegant and beautiful.
Step 2:
Crush the garlic with a knife. You don't need to grind it - you just need it to give off its flavor during the frying process and then it can be easily removed from the dish.
Step 3:
Heat the olive oil in a frying pan and fry the shrimp on it along with the garlic for 5 minutes. Stir in the frying process with a spoon or a spatula.
Step 4:
Transfer the fried shrimp to a paper towel. Cool it down.
Step 5:
Cut cherry tomatoes into 4 pieces.
Step 6:
Cut the avocado in half, remove the stone and peel. Cut the avocado pulp into medium cubes. Cut the salad leaves into smaller pieces with your hands or cut them with a knife.
Step 7:
Combine avocado, shrimp, tomatoes and lettuce leaves in a salad bowl.
Step 8:
Prepare the salad dressing. To do this, combine olive oil, lemon juice, pepper and salt. Mix it up.
Step 9:
Pour the dressing over the salad and mix.
Until recently, I didn't understand why people love avocados. A long time ago I made sandwiches with avocado and caviar. Either the avocado was unripe, or something else, but the taste was disgusting. Since then, I haven't cooked anything with avocado at all. Until I rediscovered it on one culinary MK. Now I'm mastering this fruit. In this salad, avocado is perfectly combined with other ingredients and gives the salad a slightly spicy taste.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
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
- Garlic - 143 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Corn salad - 16 kcal/100g
