Greetings, dear friends! Today I suggest you try making a delicious and simple salad with arugula, shrimp and avocado. Arugula has long ceased to be an imported restaurant delicacy. This herb is successfully grown in our country, so the cost of arugula in the season is quite affordable. Arugula is self-sufficient in salads, and goes well with many products, and my today's version of a salad with shrimp and avocado is a vivid confirmation of this.
And if you cook the right dressing for a salad with arugula, you will get a real salad like in a restaurant. Have I intrigued you? Then welcome to my kitchen, where I will tell you in detail how to cook a delicious salad with arugula, shrimp and avocado.
Ingredients for 2 servings:
- 1 bunch arugula
- 200 gr. shrimp (boiled and frozen)
- 1 PC. avocado
- ½ lemon
For refueling:
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
How to make a salad with arugula, shrimp and avocado:
First of all, let's take care of the shrimp: pour boiling water over the shrimp, and set aside until it cools completely.
Now let's take care of the arugula: we dissolve the bunch, and lower the whole arugula into a container of water to get rid of the sand. It is convenient to do this in a sink with water. If necessary, repeat the procedure to get rid of the grains of sand completely. Transfer the clean arugula to a colander to drain excess water.
Next, we clean the shrimp from the shell. We also peel the avocado, take out the pit and cut into large pieces, as in my photo. On the avocado, be sure to squeeze the juice of half a lemon so that it does not darken in the salad.
Mix all salad dressing ingredients in a separate bowl. Taste the dressing, you may want to add salt.
From the prepared arugula, we cut off all solid branches (if any), leaving only the leaves. Large arugula leaves should be torn in half. Divide the arugula into salad bowls.
Arrange shrimp and avocado on top of arugula leaves.
And at the end we pour our salad with arugula, shrimp and avocado with soy sauce and mustard dressing. Serve salad with toast and red wine. I wish you bon appetit!
Arugula salad is a simple and healthy replacement for high-calorie and heavy holiday snacks. There are a huge number of variations of this wonderful dish, suitable for a family feast, and for a business meeting, and for a romantic dinner. The main and unchanged ingredients are, of course, fresh seafood and vigorous greens.
Arugula salad with shrimp is light and low-calorie
Ingredients:
- arugula 100 g;
- shrimp 500 g;
- olive oil 4 tablespoons;
- lemon juice 4 tablespoons;
- salt to taste;
Immerse the shrimp for 3 minutes in boiling salted water. After recline in a colander, rinse with cold water and peel off the shells. Put tender meat in a separate bowl, pour over lemon juice and leave for a while. Pick up arugula with your hands (from the knife it will begin to oxidize and quickly lose its appearance), place in a salad bowl. Drain the liquid from the shrimp and transfer them to the greens. To prepare the dressing for this salad is quite simple: mix the remaining lemon juice and olive oil, add salt and pepper. Salad should be dressed just before serving.
Arugula with shrimps, cherry tomatoes and parmesan cheese
Arugula with shrimp, cherry tomatoes and parmesan cheese - a great replacement for heavy holiday snacks
Ingredients:
- large shrimp - 300 g;
- arugula;
- Cherry tomatoes;
- Parmesan cheese 50 g;
- olive oil 4 tablespoons;
- garlic clove 1 piece;
- salt.
Cut a clove of garlic into several pieces and fry in olive oil, after which we remove the garlic. Fry thawed and peeled shrimp in garlic oil - no more than a minute, otherwise they will become tough and rubbery. Cut the tomatoes into halves. Finely chop the parmesan or three on a special cheese grater. Mix olive oil, balsamic and salt until smooth. Put the washed and well-dried arugula on a plate, season with sauce. Put shrimp and tomatoes on top, sprinkle with cheese. Salad ready!
Arugula with tiger prawns and avocado
Arugula with tiger prawns and avocado is suitable for any feast
Ingredients:
- tiger shrimps 10 pieces;
- arugula 80 g;
- avocado 200 g;
- Parmesan cheese 60 g;
- pine nuts 10 g;
- flower honey - 20 g;
- lime 1 piece;
- soy sauce - 10 ml;
- balsamic cream 10 g;
- olive oil 35 ml;
- salt to taste;
- ground black pepper to taste.
Wash and dry the arugula, remove the zest from half the lime and squeeze out the juice. Whisk together oil, lime zest and juice, balsamic cream, honey and soy sauce. Peel the avocado and cut into large cubes. Cherry cut in half, and parmesan thin slices. Fry tiger prawns in boiling olive oil for 2-3 minutes, season with salt and pepper. We spread the arugula on a plate, top with shrimp, parmesan and cherry tomatoes, season with sauce, sprinkle with pine nuts. Everything is ready - you can serve!
French arugula and shrimp salad goes well with white wine
Ingredients:
- arugula leaves 70 g;
- cherry 12 pieces;
- slices of juicy melon 2 pieces;
- small champignons 4 pieces;
- large peeled shrimp 12-14 pieces;
- grated parmesan 1 tablespoon;
- olive oil 130 ml;
- lemon juice or white wine vinegar 3 tablespoons;
- Dijon mustard 1.5 teaspoons;
- salt to taste;
- ground black pepper to taste.
- Optional:
- 1 small clove of garlic, passed through a press;
- a few drops of liquid honey;
- a pinch of finely chopped cilantro or parsley.
Wash and dry the arugula. We cut the melon into cubes, raw champignons (they must be very fresh) - into thin slices. Raw champignons are not only possible, but also necessary - they contain a huge amount of protein and selenium necessary for our body. Remember to only choose the freshest mushrooms and wash them well. We clean the shrimp and quickly fry in olive oil. We mix all the ingredients of the dressing: oil, juice, mustard, garlic, honey and herbs. Season the mixture with salt and pepper to taste. By the way, this sauce can be stored in the refrigerator for up to three days! Arrange arugula, melon, mushrooms, shrimp and tomatoes on a plate. Mix everything well and pour dressing over. Salad goes well with white wine and a pleasant company.
Light salad of arugula, shrimp and grapefruit
Arugula, shrimp and grapefruit - low-calorie salad
Ingredients:
- grapefruit 1 piece;
- lemon 1 piece;
- king prawns 150 g;
- a handful of arugula;
- olive oil 2 tablespoons;
- garlic 1-2 cloves;
- walnut 3-4 pieces;
- salt, pepper mixture to taste.
In a mixture of olive oil and juice of half a lemon, add finely chopped garlic, salt and pepper. We clean the shrimps from the head, shell and intestinal vein, lower them into boiling salted water for 2-3 minutes. Fill the shrimp with dressing. We clean the grapefruit from the peel and films, divide the pulp into small pieces. We clean, finely chop and dry the walnut in a pan. It remains to lay out and serve the salad - pour grapefruit and shrimp on arugula, pour dressing and sprinkle with nuts. Enjoy your meal!
Gourmet Arugula Salad with Goat Cheese
Ingredients:
- medium bunch of arugula 1 piece;
- peeled shrimp 200 g;
- avocado 1/2 piece;
- cherry tomatoes 100 g;
- balsamic vinegar 1 tablespoon;
- olive oil 1 tablespoon;
- olives;
- goat cheese;
- lemon juice 1 tablespoon;
- salt to taste;
- ground black pepper to taste.
We wash and put the arugula on the dishes. We clean the shrimps, sprinkle with oil and lemon juice, salt and pepper. Fry the shrimp in a pan for 1-2 minutes until the color changes. We spread the seafood on a dish with arugula. Peel the avocado and cut into cubes, mix with salad. Add whole olives. We cut the goat cheese into thin slices, cut the cherry tomatoes in half. We mix all the ingredients. Now prepare the dressing: combine lemon juice, balsamic vinegar and olive oil. Pour dressing over salad. Enjoy your meal!
For adherents of healthy and tasty food, which contains a lot of nutrients, a salad with arugula and shrimp is suitable. It will please everyone. This dish will decorate a gala evening and delight for lunch.
Replace heavy appetizers overloaded with mayonnaise sauces with a light, vitamin-rich salad.
The most delicate combination of arugula with avocado and shrimp will pleasantly surprise guests at the festive table.
Ingredients:
- arugula - a bunch;
- avocado;
- pine nuts - 25 g;
- garlic - 2 cloves;
- cherry - 11 pcs.;
- cheese - 25 g;
- shrimp - 260 g.
Refueling:
- olive oil - 50 g;
- liquid honey - 10 g;
- soy sauce - 20 ml;
- lemon juice - 20 ml.
Cooking:
- Rinse the arugula, dry, spread out in a slide.
- Peel, cut into cubes the avocado fruit, after removing the large bone.
- Shrimps clean, fry.
- Cut cherry tomatoes into two parts, combine with herbs and shrimp.
- Combine all ingredients in a salad bowl.
- Pour honey, lemon juice into the oil, add soy sauce, mix. Pour over the appetizer with the resulting dressing.
- Grind the cheese on a fine grater.
- Decorate the dish with nuts and cheese chips.
Exotic cooking option with pomelo
A light dish that will bring variety during fasting.
Ingredients:
- shrimp - 430 g;
- cucumber - 2 pcs.;
- parmesan - 35 g;
- pomelo - 3 slices;
- olive oil - 3 tbsp. spoons;
- arugula - a bunch;
- balsamic vinegar - 2 tbsp. spoons;
- pepper;
- salt.
Cooking:
- Pour vinegar into the oil, salt, sprinkle with pepper.
- Cut cucumber into strips.
- Remove the films from the pomelo, disassemble into pieces.
- Pour boiling water over the shrimp, stand for 3 minutes, peel, fry until golden brown, salt and pepper.
- Mix prepared foods.
- Add washed and dried arugula to the appetizer.
- Pour over the sauce, sprinkle the dish with chopped parmesan.
With cherry tomatoes
Easy-to-make arugula salad with shrimp and cherry tomatoes pairs perfectly. A bright appetizer can complement any holiday table.
Salad with arugula, shrimp and cherry tomatoes is a very tasty and healthy treat. Ingredients:
- cherry - 100 g;
- arugula - 45 g;
- shrimp - 300 g;
- iceberg lettuce - 100 g;
- quail egg - 5 pcs.;
- ground black pepper;
- lemon juice - 0.5 pcs.;
- mustard - at the tip of tsp;
- honey - 0.5 tsp;
- salt;
- sesame oil - 2-3 tbsp. l.
Cooking:
- Clean seafood.
- Heat the frying pan, pour in the oil, fry the shrimp, they should become ruddy.
- Boil eggs for 5-7 minutes, cool, peel, cut into 2 parts.
- Cut cherry tomatoes in half.
- Combine arugula, lettuce with tomatoes, add shrimp and egg slices.
- Fill with dressing. To do this, combine pepper, salt, lemon juice, mustard, honey, oil.
Hearty and unusual appetizer with mozzarella cheese
Seafood lovers will love it. It turns out beautiful in appearance and magical in taste.
Ingredients:
- frozen shrimp - 200 g;
- mozzarella cheese - 120 g;
- cherry - 12 pcs.;
- arugula - 45 g;
- balsamic vinegar - 1 tbsp. a spoon;
- basil - 2 branches;
- olive oil;
- red onion - 0.2 pcs.;
- pepper;
- sea salt.
Cooking:
- Defrost seafood. To thaw the shrimp faster, pour hot water over them. In five minutes they will be ready to eat.
- Rinse and dry the basil leaves, arugula. Pour them with vinegar, oil, salt, pepper and stir.
- Cut prepared cherry tomatoes.
- Chop the onion into half rings, cut into cubes or break the mozzarella with your hands.
- Place the shrimp in a frying pan, fry until tender, salt and pepper to taste.
- Collect salad: greens, tomato halves, shrimps, cheese, onions.
Warm salad with arugula, shrimps and mushrooms
This salad can replace a full dinner. Despite the easy preparation, it turns out to be very satisfying.
Ingredients:
- champignons - 320 g;
- cherry - 15 pcs.;
- frozen shrimp - 400 g;
- parmesan - 120 g;
- feta cheese - 220 g;
- arugula - 45 g.
Refueling:
- olive oil - 50 ml;
- pepper;
- French mustard - 15 g;
- marjoram;
- lemon juice - 30 ml.
Cooking:
- Defrost seafood.
- Grate the parmesan.
- Pour the juice into the oil, sprinkle with pepper, put mustard, salt. Stir.
- Tear arugula with your hands, do not cut with a knife. When cutting, the greens will be bitter and spoil the taste of the dish. Pour in some of the dressing.
- Cut the cherry, place on the greens.
- Feta cut into cubes, send to the tomatoes.
- Peel the shrimp, chop the mushrooms, fry in oil.
- Serve hot in salad.
- Pour dressing over, sprinkle with parmesan.
- Serve until cold.
With the addition of basil
This variation is for those who pay special attention to the figure and eat right.
Basil will give the salad a unique taste and aroma. Ingredients:
- shrimp - 220 g;
- cherry tomatoes - 10 pcs.;
- arugula - 45 g;
- basil - 30 g;
- olives - 10 pcs.;
- pepper - 1 pc.;
- olive oil - 4 tbsp. l.;
- lemon juice - 2 tbsp. l.;
- sweet mustard - 1.5 tsp;
- dried basil - 1 tsp;
- a mixture of peppers;
- salt.
Cooking:
- Put the seafood in boiling water, boil for five minutes, remove the heads and shell.
- Cut peppers into strips, cherry tomatoes and olives in halves.
- Put basil leaves, arugula on a plate. Season with a sauce of oil, lemon juice, mustard and spices, mix, salt.
- Add the prepared ingredients, mix gently, decorate with shrimp on top.
Tender shrimp meat paired with ripe avocados is a beloved classic. More recently, these products were exotic for us, and now they have gained immense popularity among the population. However, this does not mean at all that it is impossible to experiment with additional ingredients and diversify the taste of salads. On the contrary, on the basis of these components, many amazingly delicious dishes have been created and continue to be created, which have now become even more accessible. Therefore, they can become both the basis of an ordinary dinner and a wonderful snack on the holidays. We offer several original and classic options for your attention.
Salad with shrimps, arugula and avocado
This dish contains everything that can characterize a bright sunny summer - these are juicy tomatoes, green arugula leaves, ripe avocados and sunny olive oil. Tender shrimps give satiety to this combination, piquancy - lemon juice. Perfectly matched products for a snack at a picnic or a family holiday.
We will need:
- Shrimps (frozen) - 600 grams;
- Cherry tomatoes - 1 pack (about 15 pieces);
- Ripe lemon - 1 pc.;
- Ripe avocado - 2 pcs.;
- Balsamic vinegar - 1 tbsp;
- Olive oil - 4 tablespoons;
- Spices (set for shrimp);
- Arugula salad - 180 grams;
- Salt.
Cooking:
- Let's start with the main ingredient - shrimp. You can cook them in various ways - stew, bake, cook in a slow cooker, but it will be easiest to boil. To do this, defrost at room temperature, you can let it soak in warm water for a couple of minutes to make it faster. And at this time, prepare the brine - boil water, then pour salt and spices into it for cooking seafood. Throw shrimp into boiling water. They boil pretty quickly, and after 2 minutes after that we take them out with a slotted spoon;
- We cool the seafood, remove the shells, then remove the intestines by cutting them along the back (they look like a thin dark thread). As a result, the volume of the product will decrease by about half;
- Wash the arugula well and let it dry completely so that the salad does not wither too quickly. Then we disassemble into branches and cut off the lower sticks;
- Wash small tomatoes well, then cut into halves. If we have large cherry tomatoes, we can divide them into quarters;
- Wash the lemon well, divide it into halves, squeeze the juice from them;
- We wash the avocados well, then remove the skin. We cut them in half, remove the bones, then chop them into oblong slices. Lightly sprinkle the slices with lemon juice;
- Let's prepare the dressing: salt the olive oil, pepper, add a little lemon juice, balsamic vinegar. Let's beat everything;
- We collect our salad with shrimp and avocado: add halves of cherry tomatoes, arugula to the main ingredients. Pour dressing over, then mix very gently so as not to crush anything. This dish is best served in serving bowls. Sprinkle lightly with Parmesan cheese if desired.
Tip: When choosing arugula for your table, you should remember the following rules:
- The leaves of the plant must be bright green, fresh and not sluggish, in this case you will get a really high-quality and tasty product;
- The taste of lettuce directly depends on the size of its leaves - the smaller they are, the more bitterness they contain;
- Always store arugula in the refrigerator, and it is advisable to put it in a vase with water. So the plant will retain its freshness for up to 6 days.
Salad with shrimp and avocado classic
This dish is easy to create and takes very little time to prepare. If possible, it is better for him to purchase freshly frozen peeled shrimp, otherwise they will have to be peeled raw, which will be a little more difficult than with boiled ones.
We will need:
- Peeled frozen shrimp - 250 grams (or 500 grams unpeeled);
- Lime - 1 pc.;
- Ripe but firm tomatoes - 3 pcs.;
- Avocado - 2 pcs.;
- Garlic - 3 cloves;
- Sour cream - 6 tablespoons;
- Ketchup - 5 tablespoons;
- Mayonnaise - 3 tablespoons;
- Spices for shrimp.
Cooking:
- If you only have frozen shelled shrimp, you will need to defrost them and then peel them raw. And those who have the cleansed ones ready can immediately proceed to the sacrament of preparation. We also defrost our seafood to room temperature, simultaneously heating the pan;
- Separately, mix all the sour cream and a couple of tablespoons of ketchup. We clean the garlic, which we then crush in the press. Mix with tomato cream sauce. Salt, then send the mixture to the pan. Pour the shrimp there, simmer for about 4-5 minutes until cooked. Put on a plate, cool;
- We wash the avocado fruits, remove the skin, remove the seeds, and cut the pulp into strips;
- My tomatoes, then we pierce with a toothpick at the stalk, pour boiling water. This manipulation will help to easily remove the skin from the tomatoes. Chop the pulp into cubes, salt a little, leave for 10 minutes. Then drain the juice, send everything to the salad bowl;
- Wash the lime, cut it, then squeeze the juice;
- The remaining garlic is peeled, crushed in a press;
- Prepare the sauce: combine mayonnaise and the remaining ketchup, add lime juice, beat the resulting mixture;
- We collect the salad: we combine stewed shrimp, avocado, garlic, and tomatoes. Drizzle with pink tomato mayonnaise sauce. Ready!
Tip: the taste of the salad largely depends on the correctness of the ingredients, their degree of ripeness. To choose a good avocado fruit, pay attention to the following tips:
- Press lightly on the peel. In a ripe, high-quality fruit, it will bend under the fingers, and then the dent will quickly disappear, the avocado will return to its former elasticity. In an unripe fruit, the structure is dense and hard, while in an overripe one it is too soft, it will not return to its shape after pressing, but will remain rumpled;
- In a ripe avocado, you can hear the knock of the stone, it easily lags behind the pulp when it ripens. Just shake the fruit near your ear and listen - if it knocks, then you can buy.
Spicy avocado and shrimp salad
This unusual sweet and sour shrimp and avocado salad is perfect for when you want to treat yourself to something tasty and unusual, as well as surprise guests at a celebration or please your loved ones. Cooking it is a pleasure, because it takes very little time - about half an hour.
We will need:
- Ripe avocado - 2 fruits;
- Canned pineapples - 200 grams;
- Bulgarian red pepper - 1 pc.;
- Large shrimp - 300 grams;
- Mayonnaise - 3 tablespoons;
- Lemon for decoration.
Cooking:
- Large shrimp should be thawed beforehand. Then boil them in salted water for a couple of minutes with your favorite spices. If we have seafood in a shell, then, of course, we will have to clean them, as well as get rid of the intestines. If we have very large shrimp, for example, king shrimp, cut them in half, leaving a few whole for decoration.
- We wash the pepper, cut it. We remove the core with seeds and stalk. Then cut into thin strips;
- Also wash the avocado, cut off the skin, get rid of the pit. Then we chop into the same slices as the pepper;
- Drain the syrup from the pineapples, then cut into not too large pieces;
- We collect our food: in a salad bowl we mix avocados, pineapples, shrimp, pepper. Pour over mayonnaise, then mix. Decorate with lemon slices. If desired, you can add a little of its juice to the salad itself. You can serve it to the table and surprise guests with the incomparable taste and appearance of the dish.
Tip: the main ingredients of such a salad are classified as “light”, however, mayonnaise makes it significantly heavier. Therefore, adherents of a healthy diet are better off using natural white yogurt with lemon juice as a sauce.
Salad cocktail with shrimp, avocado and fragrant melon
If you are already bored with the classic combination of shrimp and avocado, pay attention to this recipe. The combination of hot Tabasco sauce and fragrant, sweet melon will rediscover the whole spectrum of feelings and sensations for you. No gourmet can resist such an unusual salad. However, if you are a fan of spicy food, you can keep the amount of hot seasoning in the recipe to a minimum, but you should not completely remove it.
We will need:
- King prawns in shell - 400 grams;
- Ripe avocado - 2 fruits;
- Melon sweet fragrant - 200 grams;
- Cherry tomatoes - 1 handful;
- Leaf lettuce - 130 grams;
- Tabasco sauce - individually;
- Mayonnaise - 5 tablespoons;
Cooking:
- We defrost the king prawns from the glaze, wash them well in a colander, simultaneously preparing the brine for cooking. Boil water, add your favorite spices, salt, and then boil the seafood. We take out with a slotted spoon or drain the liquid, let it cool, then remove the shells. Do not forget to remove the intestines by cutting the carcass from the back. If it is almost not felt in small shrimp, in large shrimp it will give a strong unpleasant bitterness. As a result, we will get about 200 grams of the finished product;
- Lettuce leaves are thoroughly washed, then lightly poured with boiling water to drive away bitterness, let dry on napkins. We set aside a smaller part of them for serving, we tear everything else to shreds with our hands;
- We wash the cherry tomatoes, divide into halves or quarters;
- Also wash the avocado, separate the skin and bones, cut into strips;
- Let's get to the melon. It doesn't matter what kind it is. The main thing is to meet the conditions for sweetness and aroma. We separate it from the skin, also get rid of the seeds (if the fruit is whole). Cut into beautiful cubes;
- Prepare the sauce: add Tabasco sauce to mayonnaise at your discretion. The main thing is not to overdo it, otherwise you will kill the taste of seafood and other ingredients;
- We collect our food: put whole lettuce leaves in a transparent salad bowl, more precisely, we literally cover it. Then we pour out the torn greens, on top of which we distribute the king prawns. Then, in a chaotic manner, lay out pieces of cherry, avocado, melon. Top with hot mayonnaise sauce and enjoy the taste. Decorating such a salad is not at all necessary, since due to the spectacularly laid out products, it already looks attractive.
Salad with shrimp and avocado is a great combination that will be remembered for a long time. Everyone is used to thinking that avocados are a delicacy. In fact, this is the most common fruit, which does not even have a pronounced taste, but is very rich in vitamins. There are a huge number of recipes with avocado and shrimp. This is a very good combination of products. Such salads can be prepared for the holidays or for every day.
Such salads are very successful with a diet, due to the low calorie content of shrimp, and avocados, in turn, will replace meat well.
Pamper yourself and your family with these salads.
It is necessary to handle avocado with care, as its leaves, bark, stone contain toxic substances, and their use can lead to severe poisoning.
How to cook a salad with shrimp and avocado - 14 varieties
Very tasty salad. It can be used as a purchased sauce, and prepared independently.
Ingredients:
- Avocado - ½ piece
- Tomatoes - ½ piece
- Green salad - 6 pieces
- Shrimp - 20 pcs
- Sauce "1000 Islands" - 2 tbsp. l.
- Salt, pepper, lemon juice - to taste.
Cooking:
Cut the avocado into slices, sprinkle with lemon juice. Add chopped tomato, lettuce and shrimp to it. Dress salad with dressing.
Do not cook the shrimp too long or they will lose their flavor and become rubbery.
Easy to prepare salad. Suitable for holidays and every day.
Ingredients:
- Avocado - 1 pc.
- Boiled egg - 1 pc.
- Canned corn - ½ can
- Shrimps - 200 gr
- Mayonnaise, salt, pepper - to taste
Cooking:
Cut the egg and peeled avocado into cubes and pour into a salad bowl. Add in corn and shrimp. We dress the salad with mayonnaise, add salt, pepper and enjoy the unique taste.
Italian arugula in tandem with avocado. A unique taste that cannot be forgotten.
Ingredients:
- Tiger prawns - 10 pcs
- Arugula - 80 gr
- Avocado - 200 gr
- Parmesan cheese - 60 gr
- Cherry tomatoes - 80 gr
- Pine nuts - 10 gr
- Flower honey - 20 gr
- Lime - 1 piece
- Soy sauce - 10 ml
- Balsamic cream - 10 gr
- Olive oil - 35 ml
- Salt, pepper - to taste
Cooking:
Rinse and dry the arugula. Remove the zest from half a lime and squeeze out the juice. Mix olive oil with lime zest and juice, honey, soy sauce and balsamic cream. Mix it all well with a whisk. Peel the avocado and cut into cubes. Cut the cherry tomatoes in half, and cut the parmesan into thin petals. Fry the shrimp in olive oil for 3 minutes, salt and pepper. Put the arugula in the center of the plate, and put the shrimp, cherry tomatoes, tomatoes and avocado alternately around the salad. Then pour it all over with sauce and sprinkle with nuts. Can be served at the table.
A very interesting combination of products and original presentation will impress any culinary specialist.
Ingredients:
- Avocado - 1 piece
- Lime juice - 5 milliliters
- Mayonnaise - 10 grams
- Ketchup - 10 grams
- Cognac - 5 milliliters
- Lime - 1 piece
- Red cabbage - 15 grams
- Bulgarian pepper - 1 piece
- Salad mix - 20 grams
- Honey - 10 grams
- Olive oil - 25 milliliters
- Tiger shrimps - 20 pcs
- Watercress, sesame, salt, black pepper, flowers - to taste
Cooking:
Cut the avocado in half without removing the skin. Take out the seeds and scoop out the pulp with a spoon. Cut the pulp into cubes. We clean the shrimp and place in a saucepan, add lime juice, salt, pepper and olive oil and cook for no more than 1 minute. Coarsely chop the shrimp and add to the avocado.
Let's move on to making the sauce. Mix mayonnaise with ketchup and cognac. Season the avocado and shrimp with the sauce and spread in half of the avocado.
Then we move on to filling the second half. Peel the lime and cut into slices without films. We cut the pepper and cabbage into thin strips, add the salad mix, honey and olive oil and put it together with the lime in a slice. We place both slices on a dish and decorate with sauce, flowers, sesame seeds and watercress.
An unusual recipe for a traditional salad. It will be an excellent replacement for a boring Olivier on New Year's Eve.
Ingredients:
- Peeled boiled shrimp - 200 gr
- Avocado - 2 pcs
- Boiled carrots - 2 pcs
- Cucumbers - 2 pcs
- Canned peas - 1 can
- Boiled eggs - 2 pcs
- Onion - 1 pc.
- Cashew - 1 cup
- Dry mustard - 1 tbsp. l.
- White wine vinegar - 1 tsp
- Lemon juice - 1 tbsp. l.
- Olive oil - 3 tbsp
- Garlic, salt, pepper - to taste
Cooking:
Carrot, 1 avocado and cucumber cut into small cubes. Add peas, chopped onion, salt and mayonnaise.
In this salad, only homemade mayonnaise is used. To prepare it, rinse 1 cup of raw cashews and leave in cold water for 2-3 hours. Then load into a blender with the remaining ingredients and grind until smooth.
Very unusual seafood salad. Great decoration for your holiday table.
Ingredients:
- Fresh sea mussels - 20 pcs
- Boiled shrimp - 200 gr
- Boiled octopus - 2-3 pieces
- Sweet pepper - 2 pcs (red and green)
- Lemon - 1 pc.
- lettuce leaves
Cooking:
First of all, we clean the mussels from algae and rinse under running water. We put the mussels in a saucepan, add a little water and the juice of half a lemon. Cook over high heat, when the mussels open, boil for 2-3 minutes and remove from heat. Let cool and remove the meat from the shells. Cut the pepper into cubes. Then chop the octopus approximately the same size as the mussels and shrimp and add to the peppers. Add salt, juice of half a lemon and pour well with olive oil. Mix the salad, cover with cling film and refrigerate overnight. When the salad is marinated, add lettuce leaves to it and it is ready to eat.
If you come across an unripe avocado, wrap it in paper and put it for 2-3 days with an apple or banana.
Ingredients:
- Avocado - 1 pc.
- Champignons - 3 pcs
- Shrimp - 50 pcs
- Olive oil - 1 tsp
- Mayonnaise, green onions - to taste
Cooking:
Finely chop the washed champignons and fry in olive oil. Unpeeled avocado cut in half and take out the pulp, cut into cubes. Mix mushrooms, avocado and boiled shrimp and chopped onion. We dress the salad with mayonnaise and lay out in slices of avocado.
Delicious and simple salad that can be prepared every day.
Ingredients:
- Boiled eggs - 4 pcs
- Avocado - 2 pcs
- Peeled shrimps - 150 gr
- Corn - 1 can
- Hard cheese - 250 gr
- Mayonnaise - to taste
Cooking:
Cheese grate on a coarse grater. Peel the avocado and cut into cubes. Finely chop the eggs and add to the cheese and avocado. Add shrimp and corn, pour salad with mayonnaise.
The recipe for this salad came from romantic France. Its taste seems to take you to that atmosphere of romance, carelessness and lightness.
Ingredients:
- Shrimps - 500 gr
- Avocado - 2 pcs
- Cherry tomatoes - 12 pcs
- Olive oil - 1 tbsp
- Lemon juice - to taste
Cooking:
Arrange the peeled and sliced avocado on a plate. Boil and clean shrimp. Add cherry tomatoes and shrimp to the avocado, add olive oil and lemon juice.
A ripe avocado is distinguished not by its color, but by its softness.
It will become the main dish at a romantic evening or at the feast of lovers.
Ingredients:
- Peeled shrimps - 300 gr
- Lemon juice
- Celery root - 2 pcs
- Walnuts - 4 pcs
- Avocado - ½ piece
- Sour cream, mayonnaise, ketchup - 1 tbsp each
Cooking:
Cut the avocado pulp and celery root into small cubes. Shrimp cut in half and mixed with avocado, celery and chopped nuts, sprinkle with lemon juice. Mix mayonnaise, sour cream and ketchup and dress the salad. Divide into servings and garnish with shrimp and lemon.
A very unusual combination of products, gives a unique taste bouquet.
Ingredients:
- Avocado - 1 pc.
- Salad - 5 pcs
- Tomatoes - 100 gr
- Brynza cheese - 100 gr
- Olive oil - 100 gr
- Pitted olives - 1 can
- Lemon - ½ piece
Cooking:
Peeled avocado, tomatoes, cheese and olives cut to your liking. Mix olive oil with lemon juice, salt and pepper, mix well and pour over the salad. If necessary, you can add salt or pepper.
A very good combination of ingredients. A classic salad everyone loves.
Ingredients:
- Cucumber - 2 pcs.
- Bulgarian pepper - 2 pcs
- Avocado - 2 pcs.
- Cherry tomato - 200 gr.
- Boiled shrimp - 350 gr
- Yogurt sauce - 200 gr
- Ground pepper - 1 tsp
Cooking:
Cucumber, avocado and pepper cut into cubes. Cut the tomatoes into small pieces and mix with the chopped products. Add shrimp, pour over sauce and serve.
Great salad for the New Year's table. Bring something new and unusual to your holiday.
Ingredients:
- King prawns - 150 gr
- Avocado - 1 pc.
- Potato - 1 pc.
- Sour cream 20% - 125 gr
- Mayonnaise - 3 tbsp.
- Iceberg lettuce - ½ bunch
- Lemon juice - 1 tbsp.
- Tomato paste - 1.5 tbsp.
- Salt, pepper - to taste
Cooking:
Peel the shrimp and fry in vegetable oil until pink. It is important not to overcook, otherwise they will become "rubber".
Mix mayonnaise, sour cream, lemon juice and tomato paste, add salt and pepper to taste. We will dress the salad with this sauce.
Cut the avocado and potatoes into cubes, chop the salad. We combine all the ingredients and season with sauce. The salad is completely ready to eat.
Ingredients:
- Peeled shrimp - 200 gr
- Cold-salted salmon - 250 gr
- Avocado - 2 pcs
- Olives - 10 pcs
- Lemons - 1 pc.
- Green salad - 1 bunch
- Salt, pepper - to taste
Cooking:
Boil shrimp, cut avocado and fish pulp into small slices, sprinkle with lemon juice.
Put the salad on a plate, put the fish, avocado, shrimp and olives on top. If necessary, add salt and pepper.
