Salad arugula shrimp avocado cherry. Arugula with tiger prawns and avocado: recipe with photos

Sometimes you really want to treat yourself to something unusual and very tasty. Not so long ago, exotic fruits such as avocados began to appear on sale in our stores. The tender, oily pulp is not only very nutritious, but also contains many useful substances that are easily absorbed by the body.

Although it is a fruit, it does not have a strong taste, so it goes very well with seafood, vegetables, cheese, assorted fruits and even chicken.

And today we will take a closer look at the combination of this exotic fruit with shrimp. In my opinion, this is the most delicious combination of all.

The most delicious recipe with avocado, shrimp and Tartar sauce

There is nothing easier than preparing an impressive looking salad using a delicious recipe! He will make a lasting impression thanks to his interesting presentation. Here in such a peel - a boat.

Ingredients:

Avocado - 2 pcs.
Boiled shrimp - 350 gr.
Tartar sauce - 2 tbsp. l.
Lemon juice - 2 tbsp. l.
Green onions - 3 pcs.
Salt, pepper, spices - to taste.

Preparation:

First, let's decide on shrimp. If you are lucky enough to buy them fresh, then cooking them is as easy as shelling pears. First, rinse well and boil in salted water with lemon juice for 2-3 minutes, depending on the size. The larger the shrimp, the more time they need, but the total cooking time does not exceed 3 minutes.

Cooked shrimp usually float to the surface. The main thing is not to overcook them, otherwise the meat will become tough.

1. Cut the avocado down to the pit and carefully separate it into two halves so as not to damage the skin.

Ripe avocados are slightly heavier in weight and slightly plasticine to the touch. Cleaning them is quite simple: you can cut off the skin with a regular knife or cut the fruit in half and, after removing the pit, scrape out the tender pulp with a spoon. The remaining intact crust can be used as an original “vase” for a salad in which the pulp of the fruit will be used.

2. Having removed the seed, for convenience, you can cut the flesh with a “grid” to the skin and then take it out with a spoon. This method of removal will allow you to avoid the additional process of slicing the fruit - they will already be cut into pieces. The length and width of the small cubes of pulp are varied by you when cutting with a knife.

3. Place our fruit cubes, boiled shrimp and Tartar sauce in a bowl. Sprinkle with lemon juice, which will add some piquancy and sourness to the salad. We also add salt and black pepper, and your favorite spices.

4. Scoop the well-mixed ingredients with a tablespoon and place in the saved avocado skin. It will look no worse than in a bowl!

For beauty, sprinkle finely chopped onions on top, or simply place individual onion feathers on top. You can also add a little more sauce or add lemon slices.

A simple recipe for salad with shrimp and cucumber

Cucumber combined with avocado and shrimp gives the finished dish some lightness and a savory crunch. But don’t be fooled – thanks to the avocado, it will still be very high in calories!

Ingredients:

Avocado - 2 pcs.
Shrimp - 250 gr.
Butter - 1 tbsp. l.
Garlic 1-2 cloves
Cucumber - 1 pc.
Greens – 0.5 bunch
Lettuce leaves - 0.5 bunch
Soy sauce - 3 tbsp. l.
Sunflower oil - 3 tbsp. l.
Lemon juice – 2-3 tbsp. l.
Sugar – 1 tsp.
Garlic - clove
Salt, pepper, spices - to taste

Preparation:

1. Peel the avocado and cucumber and chop them into equal cubes. Without the skin, the cucumber will be more tender, although it will not lose its crunch.

2. Place butter in a deep, heated frying pan and pour in sunflower oil. When they melt with stirring and mix into a single liquid, add boiled shrimp. Which in turn we salt and flavor with your favorite spices. Without ceasing to stir, fry them until golden pink for 3 minutes.

3. Chop the greens. Dill is best suited for this dish.

4. Chop the lettuce leaves. You can, like Italian chefs, tear them directly with your hands - this will only make the taste better.

5. Grind the garlic through a press.

6. Prepare the sauce for dressing. To do this, combine soy sauce, lemon juice, sugar, salt and spices and mix thoroughly until smooth.

7. Place all the prepared ingredients in a bowl and season well with the sauce.

Alternatively, you can mix all the ingredients, place them in serving bowls and pour the sauce on top individually.

How to make grapefruit salad without mayonnaise

The salad gets a very original taste if you add grapefruit slices. The combination of bittersweet juice, tender fruit pulp and fried shrimp creates simply enchanting pleasure! The main thing is that the grapefruit is very juicy and it is advisable to remove all the veins and skin on it.

Ingredients:

Grapefruit – 1 pc.
Avocado – 2 pcs.
Shrimp – 300g.
Lettuce leaves - 10 pcs.
Arugula – 1 bunch
Onion – 1 small onion
Grapefruit juice - 4 tbsp. l.
Lemon juice - 3 tbsp. l.
Olive oil - 3 tbsp. l.
Salt, spices - to taste

Preparation:

1. Fry shrimp in olive oil until beautifully pink.

You can first sprinkle them with lemon juice and lightly roll them in semolina - this will create a unique crispy crust. But this is not necessary - just fried shrimp are also very, very tasty!

2. Peel the grapefruit and disassemble it into slices, removing films and veins.

3. Peel the avocado, clean it and cut it into a “crescent”.

4. Cut the onion into half rings. If it is very caustic, then it is best to pour boiling water over it in a colander, then the bitterness will go away.

5. Shake the sauce from lemon and grapefruit juice with olive oil and spices to season our dish.

6. We begin to serve our creation. To do this, put green leaves and arugula on a plate, and on top, in a free creative flight of fancy, lay out grapefruit slices, onion half rings, avocado and shrimp.

7. To enhance the taste, just before serving, pour over the sauce.

We eat with pleasure!

Light mix of avocado and cherry tomatoes

But what about a salad without tomatoes? We urgently need to correct this situation and add the tomato note that our people love.

Ingredients:

Shrimp – 350 gr.
Avocado - 2 pcs.
Cherry tomatoes – 8 pcs.
Canned corn - 150 gr.
Bell pepper – 1 pc.
Garlic - 2 cloves
Soy sauce - 2 tbsp. l.
Butter – 2 tbsp.
Lettuce leaves – 0.5 bunch
Greens – 3 tbsp.
Balsamic vinegar – 3 tsp.
Olive oil – 2 tbsp.

Preparation:

1. Finely chop the greens.

2.Fry shrimp in butter until pink, 3 minutes. In the middle of frying, season with soy sauce and herbs.

3. Peel the avocado and chop into cubes.

4. Cut or tear the lettuce leaves with your hands.

5. Cut the tomatoes into quarters.

6. Chop the bell pepper either into strips or cubes at your discretion.

7. Grind the garlic using a garlic press, or simply finely chop it with a knife.

The ingredients can be laid out on a dish in the form of such a beautiful “rainbow”.

8. Or immediately combine all the prepared ingredients with canned corn, and season with olive oil and balsamic vinegar.

9. Before serving or directly on the dinner table, you can stir the contents so that everything is well mixed with the dressings.

We eat with pleasure.

Snack salad with avocado, arugula and olive oil

Avocado and shrimp salads usually contain a lot of greens. A very interesting shade of taste is acquired with the addition of arugula.

Ingredients:

Arugula – 1 bunch
Tiger shrimps – 8 pcs.
Bell pepper – 1 pc.
Boiled egg – 1 pc.
Avocado – 1 pc.
Grated Parmesan - 15 gr.
Sesame seeds – 10 gr.
Balsamic vinegar – 2 tbsp. l.
Olive oil – 2 tbsp. l.
Garlic – 1 clove

Preparation:

1.Chop the garlic.

2. Chop the bell pepper into cubes.

3. Fry the shrimp in olive oil, salt to taste during frying.

4. Then add garlic and pepper and fry everything together for 1 minute.

5. Peel and cut the avocado into slices or cubes, which we sprinkle with lemon juice.

6. Combine all prepared ingredients with arugula.

7. Cut the boiled egg into 4 parts. It will create more of a decoration, but together with the salad it will acquire a very interesting taste.

8. Drizzle balsamic vinegar and olive oil on top.

9. Sprinkle with grated Parmesan and sesame seeds.

That's it, our dish is ready and you can serve it to the table.

Delicious vegetable salad with chicken, shrimp and mayonnaise

If you love vegetables, then you can also prepare a very tasty dish from them with the addition of our today's “heroes”.

Ingredients:

Avocado – 1 piece
Chicken breast – 200 gr
Shrimp – 100 gr
Cheese – 70 gr
Bell pepper – 1 piece
Tomato – 1 – 2 pcs.
Cucumber – 1 pc.
Garlic – 1 clove
Greens – parsley, dill
Mayonnaise - to taste
Salt - to taste

Preparation:

The salad is very simple, and if you have fresh vegetables, it prepares very quickly. The full version of the preparation is here. And if the recipe interests you, then follow the link. There is a step-by-step description with a full set of photographs.

1. Boil shrimp in lightly salted water. Cooking time is no more than 3 minutes. Then drain the water and clean them from the shell. Leave 6 - 7 pieces for decoration, cut the rest into two halves.

2. Boil the chicken fillet, cool and cut into cubes.

3. Cut all vegetables, avocado and cheese into cubes. Chop the garlic and herbs. Try to use brightly colored bell peppers. This will make the dish look more colorful.

4. Mix all chopped ingredients in a common bowl.

5. Season with mayonnaise. You can put the contents in a large dish, or you can arrange it in a culinary ring. And then the presentation will be more effective.

Garnish the finished dish with fresh herbs and reserved shrimp.

Enjoy eating!

Snack salad “Avocado boats” with banana

This snack can be prepared for the holiday. The dish looks beautiful and appetizing, and tastes very good. Today we will use fresh banana as one of the ingredients. But in general, you can use fresh or canned pineapple.

Ingredients (for 2 servings):

Avocado – 1 piece
Chicken fillet – 70 g
Shrimp – 70 gr
Banana – 0.5 pcs.
Lemon juice – 1 teaspoon
Greens - for serving

For refueling:

Yogurt – 2 tbsp. spoons
Lemon juice – 1 teaspoon
Olive oil – 1 dessert spoon
Dijon or Bavarian mustard – 1 teaspoon
Salt, pepper - to taste

Preparation:

1. Boil shrimp in lightly salted water. They should be cooked for no more than 2–3 minutes, otherwise their meat may become tough and “rubbery” in taste.

Then let the water drain and remove the shell.

2. Boil the chicken fillet as well. To make the meat more tasty, you can add bay leaves and peppercorns to the broth.

After it has cooled, cut it into small cubes.

3. Cut the avocado into two halves and remove the large pit.

It is also necessary to clean the skin from it. It's not difficult to do this. If the skin is dry, it peels off easily, like a nut shell. If it’s fresh, you can peel it with a knife.

4. Now we need to extract the pulp, while leaving a thin wall in the fruit itself. You will get two neat boats, which will serve as a mold for laying out the finished dish.

And the pulp, in turn, must be cut into cubes.

5. Cut the peeled banana into the same cubes.

6. Place both cut fruits in a bowl and sprinkle lemon juice over them, squeezing it straight from the lemon. This will prevent the fruit from darkening when exposed to air.

Then you can add chicken fillet to them.

7. Prepare a dressing from all the ingredients suggested above. Mix it thoroughly until smooth.

9. Place the salad in the prepared “boats” so that you get a nice mound on top. And garnish with boiled and peeled shrimp on top.

Here we have such a beautiful and appetizing appetizer salad. Just right for a romantic dinner for two.

To give it a more appetizing look, add fresh herbs and a slice of red bell pepper to the decoration.

Tender shrimp meat combined with ripe avocado is everyone’s favorite classic. Just recently, these products were exotic for us, but now they have gained enormous popularity among the population. However, this does not mean that you cannot experiment with additional ingredients and diversify the taste of salads. On the contrary, based on these components, many amazingly tasty 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 holidays. We offer several original and classic options for your attention.

Salad with shrimp, arugula and avocado

This dish contains everything that can characterize a bright sunny summer - juicy tomatoes, green arugula leaves, ripe avocado and sunny olive oil. Tender shrimp add satiety to this combination, and lemon juice adds piquancy. Ideal products for snacking at a picnic or family gathering.

We will need:

Shrimp (frozen) - 600 grams;
Cherry tomatoes - 1 package (about 15 pieces);
Ripe lemon - 1 pc.;
Ripe avocado - 2 pcs.;
Balsamic vinegar - 1 tbsp;
Olive oil - 4 tbsp;
Spices (shrimp set);
Arugula salad - 180 grams;
Salt.

Preparation:

Let's start with the main ingredient - shrimp. You can prepare them in different ways - stew, bake, cook in a slow cooker, but the easiest way is to boil them. To do this, defrost it at room temperature, you can let it lie in warm water for a couple of minutes to make it faster. Meanwhile, prepare the brine - boil water, then add salt and spices to it for cooking seafood. Throw shrimp into boiling water. They will boil quite quickly, and after 2 minutes we remove them with a slotted spoon;
Cool the seafood, remove the shells, then remove the intestines, cutting them along the back (they look like a thin dark thread). As a result, our product volume will be approximately halved;
Wash the arugula thoroughly and let it dry completely so that the salad does not wilt too quickly. Then we disassemble into branches and tear off the lower sticks;
Wash the small tomatoes thoroughly, then cut them 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;
Wash the avocado fruits well, then remove the skin. We cut them in half, remove the seeds, then chop them into oblong slices. Lightly sprinkle the slices with lemon juice;
Let's prepare the dressing: salt and pepper the olive oil, add a little lemon juice and balsamic vinegar. Let's beat everything;
We assemble our salad with shrimp and avocado: add halves of cherry tomatoes and arugula to the main ingredients. Pour over the dressing, then mix very carefully so as not to mash anything. This dish is best served in portioned plates. If desired, you can lightly sprinkle with Parmesan cheese shavings.

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 limp, in this case you will purchase a truly high-quality and tasty product;

The taste of the salad directly depends on the size of its leaves - the smaller they are, the more bitterness they contain;

Be sure to store arugula in the refrigerator, and it is advisable to place it in a vase with water. This way the plant will retain its freshness for up to 6 days.

Classic salad with shrimp and avocado

This dish is easy to create and also requires very little time to prepare. If possible, it is better for him to purchase peeled fresh frozen shrimp, since 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.;
Tomatoes are ripe but firm - 3 pcs.;
Avocado - 2 pcs.;
Garlic - 3 cloves;
Sour cream - 6 tbsp;
Ketchup - 5 tbsp;
Mayonnaise - 3 tbsp;
Spices for shrimp.

Preparation:

If you only have frozen shrimp in their shells, you will have to defrost them and then peel them raw. And those who have ready-made peeled ones can immediately begin 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 spoons of ketchup. We peel the garlic, which we then press in a press. Mix with tomato-sour cream sauce. Season with salt, then add the mixture to the frying pan. Pour the shrimp in there and simmer for about 4-5 minutes until cooked. Place on a plate and cool;
We wash the avocado fruits, remove the skin, remove the seeds, and cut the pulp into strips;
Wash the tomatoes, then pierce them with a toothpick at the stem and pour boiling water over them. This manipulation will help you easily remove the skin from the tomatoes. Chop the pulp into cubes, add a little salt, leave for about 10 minutes. Then drain the juice and put everything in a salad bowl;
Wash the lime, cut it, then squeeze out the juice;
Peel the remaining garlic and press it in a press;
Prepare the sauce: combine mayonnaise and the remaining ketchup, add lime juice, beat the resulting mixture;
Assembling the salad: 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 and their degree of ripeness. To choose a good avocado, pay attention to the following tips:

Press down lightly on the peel. In a ripe, high-quality fruit, it will bend under your fingers, and then the dent will quickly disappear, and the avocado will return to its former elasticity. An unripe fruit has a dense and hard structure, while an overripe fruit has a structure that is too soft; it will not return to its shape after pressing and will remain wrinkled;

In a ripe avocado, you can hear the sound of the pit; it easily separates from the pulp when ripe. Just shake the fruit near your ear and listen - if it knocks, you can buy it.

Spicy avocado and shrimp salad

This unusual sweet and sour shrimp and avocado salad is perfect for those occasions when you want to treat yourself to something tasty and unusual, as well as surprise guests at a celebration or please your loved ones. It’s a pleasure to prepare it, because it takes very little time – about half an hour.

We will need:

Ripe avocado – 2 fruits;
Canned pineapples – 200 grams;
Red bell pepper – 1 pc.;
Large shrimp – 300 grams;
Mayonnaise – 3 tbsp;
Lemon for decoration.

Preparation:

Large shrimp must be thawed in advance. Then boil them in salted water for a couple of minutes with your favorite spices. If we have seafood in the shell, then, of course, we will have to clean it and also get rid of the intestines. If our shrimps are very large, for example king shrimps, we cut them in half, leaving a few whole for decoration.
We wash the pepper and cut it. Remove the core with seeds and stalk. Then cut into thin strips;
We also wash the avocado, cut off the skin, and get rid of the pit. Then chop into the same slices as the pepper;
Drain the syrup from the pineapples, then cut into not too large pieces;
We assemble our food: mix avocados, pineapples, shrimp, and pepper in a salad bowl. Pour in mayonnaise, then stir. 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 this 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 the addition of lemon juice as a sauce.

Cocktail salad with shrimp, avocado and aromatic melon

If you are already bored with the classic combination of shrimp and avocado, pay attention to this recipe. The combination of spicy Tabasco sauce and aromatic, sweet melon will rediscover the whole range 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 reduce the amount of hot seasoning in the recipe to a minimum, but you should not remove it completely.

We will need:

Royal shrimp in shell – 400 grams;
Ripe avocado – 2 fruits;
Sweet aromatic melon – 200 grams;
Cherry tomatoes – 1 handful;
Lettuce – 130 grams;
Tabasco sauce – individually;
Mayonnaise – 5 tbsp;

Preparation:

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. Remove with a slotted spoon or drain the liquid, let cool, then remove the shells. Don’t forget to remove the intestines by cutting the carcass from the back. If it is almost not felt in small shrimps, in large ones it will give a strong unpleasant bitterness. As a result, we will get about 200 grams of the finished product;
Wash the lettuce leaves thoroughly, then lightly pour boiling water over them to drive away the bitterness, and let them dry on napkins. We set aside a smaller part of them for serving, and tear the rest into shreds with our hands;
We wash the cherry tomatoes and divide them into halves or quarters;
Also wash the avocado, separate the skin and seeds, cut into strips;
Let's move on to the melon. It doesn't matter what type it will be. The main thing is that it meets the conditions in terms of sweetness and aroma. We separate it from the skin and also get rid of the seeds (if the fruit is whole). Cut into beautiful cubes;
Prepare the sauce: add Tabasco sauce to the mayonnaise at your discretion. The main thing is not to overdo it, otherwise you will interrupt the taste of seafood and other ingredients;
We assemble our food: we put whole lettuce leaves in a transparent salad bowl, or rather, we literally cover it. Then pour out the torn greens, on top of which we distribute the king prawns. Then, in a chaotic order, arrange the pieces of cherry, avocado, and melon. Pour hot mayonnaise sauce on top and enjoy the taste. It is not at all necessary to decorate such a salad, since due to the effectively arranged products it already looks attractive.

Although it is a fruit, it does not have a strong taste, so it goes very well with seafood, vegetables, cheese, assorted fruits and even chicken.

And today we will take a closer look at the combination of this exotic fruit with shrimp. In my opinion, this is the most delicious combination of all.

These two products are in perfect harmony with each other, and therefore dishes made from them are welcome on any festive or everyday table. In addition, they are considered powerful aphrodisiacs. And it will be a great addition to a romantic menu for two.

Shrimp are very tasty on their own, either boiled or fried. And avocado, having a rather neutral taste, goes well with them. And also these two products, combined with other components, create a simply amazing combination. We already have some of the options for such combinations, and today we’ll look at new recipes.

And today I propose to prepare delicious and at the same time simple salads from avocado and shrimp?

There is nothing easier than preparing an impressive looking salad using a delicious recipe! He will make a lasting impression thanks to his interesting presentation. Here in such a peel - a boat.

Ingredients:

Avocado - 2 pcs.
Boiled shrimp - 350 gr.
Tartar sauce - 2 tbsp. l.
Lemon juice - 2 tbsp. l.
Green onions - 3 pcs.
Salt, pepper, spices - to taste.

Preparation:

Cooked shrimp usually float to the surface. The main thing is not to overcook them, otherwise the meat will become tough.

1. Cut the avocado down to the pit and carefully separate it into two halves so as not to damage the skin.

Ripe avocados are slightly heavier in weight and slightly plasticine to the touch. Cleaning them is quite simple: you can cut off the skin with a regular knife or cut the fruit in half and, after removing the pit, scrape out the tender pulp with a spoon. The remaining intact crust can be used as an original “vase” for a salad in which the pulp of the fruit will be used.

4. Scoop the well-mixed ingredients with a tablespoon and place in the saved avocado skin. It will look no worse than in a bowl!

For beauty, sprinkle finely chopped onions on top, or simply place individual onion feathers on top. You can also add a little more sauce or add lemon slices.

A simple recipe for salad with shrimp and cucumber

Cucumber combined with avocado and shrimp gives the finished dish some lightness and a savory crunch. But don’t be fooled – thanks to the avocado, it will still be very high in calories!

Ingredients:

Avocado - 2 pcs.
Shrimp - 250 gr.
Butter - 1 tbsp. l.
Garlic 1-2 cloves
Cucumber - 1 pc.
Greens – 0.5 bunch
Lettuce leaves - 0.5 bunch
Soy sauce - 3 tbsp. l.
Sunflower oil - 3 tbsp. l.
Lemon juice – 2-3 tbsp. l.
Sugar – 1 tsp.
Garlic - clove
Salt, pepper, spices - to taste

Preparation:

1. Peel the avocado and cucumber and chop them into equal cubes. Without the skin, the cucumber will be more tender, although it will not lose its crunch.

3. Chop the greens. Dill is best suited for this dish.

4. Chop the lettuce leaves. You can, like Italian chefs, tear them directly with your hands - this will only make the taste better.

5. Grind the garlic through a press.

6. Prepare the sauce for dressing. To do this, combine soy sauce, lemon juice, sugar, salt and spices and mix thoroughly until smooth.

7. Place all the prepared ingredients in a bowl and season well with the sauce.

Alternatively, you can mix all the ingredients, place them in serving bowls and pour the sauce on top individually.

How to make grapefruit salad without mayonnaise

Ingredients:

Grapefruit – 1 pc.
Avocado – 2 pcs.
Shrimp – 300g.
Lettuce leaves - 10 pcs.
Arugula – 1 bunch
Onion – 1 small onion
Grapefruit juice - 4 tbsp. l.
Lemon juice - 3 tbsp. l.
Olive oil - 3 tbsp. l.
Salt, spices - to taste

Preparation:

1. Fry shrimp in olive oil until beautifully pink.

You can first sprinkle them with lemon juice and lightly roll them in semolina - this will create a unique crispy crust. But this is not necessary - just fried shrimp are also very, very tasty!

2. Peel the grapefruit and disassemble it into slices, removing films and veins.

3. Peel the avocado, clean it and cut it into a “crescent”.

4. Cut the onion into half rings. If it is very caustic, then it is best to pour boiling water over it in a colander, then the bitterness will go away.

5. Shake the sauce from lemon and grapefruit juice with olive oil and spices to season our dish.

7. To enhance the taste, just before serving, pour over the sauce.

We eat with pleasure!

Light mix of avocado and cherry tomatoes

But what about a salad without tomatoes? We urgently need to correct this situation and add the tomato note that our people love.

Ingredients:

Shrimp – 350 gr.
Avocado - 2 pcs.
Cherry tomatoes – 8 pcs.
Canned corn - 150 gr.
Bell pepper – 1 pc.
Garlic - 2 cloves
Soy sauce - 2 tbsp. l.
Butter – 2 tbsp.
Lettuce leaves – 0.5 bunch
Greens – 3 tbsp.
Balsamic vinegar – 3 tsp.
Olive oil – 2 tbsp.

Preparation:

1. Finely chop the greens.

2.Fry shrimp in butter until pink, 3 minutes. In the middle of frying, season with soy sauce and herbs.

3. Peel the avocado and chop into cubes.

4. Cut or tear the lettuce leaves with your hands.

5. Cut the tomatoes into quarters.

6. Chop the bell pepper either into strips or cubes at your discretion.

7. Grind the garlic using a garlic press, or simply finely chop it with a knife.

The ingredients can be laid out on a dish in the form of such a beautiful “rainbow”.

8. Or immediately combine all the prepared ingredients with canned corn, and season with olive oil and balsamic vinegar.

9. Before serving or directly on the dinner table, you can stir the contents so that everything is well mixed with the dressings.

We eat with pleasure.

Snack salad with avocado, arugula and olive oil

Avocado and shrimp salads usually contain a lot of greens. A very interesting shade of taste is acquired with the addition of arugula.

Ingredients:

Arugula – 1 bunch
Tiger shrimps – 8 pcs.
Bell pepper – 1 pc.
Boiled egg – 1 pc.
Avocado – 1 pc.
Grated Parmesan - 15 gr.
Sesame seeds – 10 gr.
Balsamic vinegar – 2 tbsp. l.
Olive oil – 2 tbsp. l.
Garlic – 1 clove

Preparation:

1.Chop the garlic.

2. Chop the bell pepper into cubes.

3. Fry the shrimp in olive oil, salt to taste during frying.

4. Then add garlic and pepper and fry everything together for 1 minute.

5. Peel and cut the avocado into slices or cubes, which we sprinkle with lemon juice.

6. Combine all prepared ingredients with arugula.

7. Cut the boiled egg into 4 parts. It will create more of a decoration, but together with the salad it will acquire a very interesting taste.

8. Drizzle balsamic vinegar and olive oil on top.

9. Sprinkle with grated Parmesan and sesame seeds.

That's it, our dish is ready and you can serve it to the table.

Delicious vegetable salad with chicken, shrimp and mayonnaise

If you love vegetables, then you can also prepare a very tasty dish from them with the addition of our today's “heroes”.

Ingredients:

Avocado – 1 piece
Chicken breast – 200 gr
Shrimp – 100 gr
Cheese – 70 gr
Bell pepper – 1 piece
Tomato – 1 – 2 pcs.
Cucumber – 1 pc.
Garlic – 1 clove
Greens – parsley, dill
Mayonnaise - to taste
Salt - to taste

Preparation:

The salad is very simple, and if you have fresh vegetables, it prepares very quickly. Full version of the preparation. And if the recipe interests you, then follow the link. There is a step-by-step description with a full set of photographs.

1. Boil shrimp in lightly salted water. Cooking time is no more than 3 minutes. Then drain the water and clean them from the shell. Leave 6 - 7 pieces for decoration, cut the rest into two halves.

2. Boil the chicken fillet, cool and cut into cubes.

3. Cut all vegetables, avocado and cheese into cubes. Chop the garlic and herbs. Try to use brightly colored bell peppers. This will make the dish look more colorful.

4. Mix all chopped ingredients in a common bowl.

5. Season with mayonnaise. You can put the contents in a large dish, or you can arrange it in a culinary ring. And then the presentation will be more effective.

Garnish the finished dish with fresh herbs and reserved shrimp.

Enjoy eating!

Snack salad “Avocado boats” with banana

Ingredients (for 2 servings):

Avocado – 1 piece
Chicken fillet – 70 g
Shrimp – 70 gr
Banana – 0.5 pcs.
Lemon juice – 1 teaspoon
Greens - for serving

For refueling:

Yogurt – 2 tbsp. spoons
Lemon juice – 1 teaspoon
Olive oil – 1 dessert spoon
Dijon or Bavarian mustard – 1 teaspoon
Salt, pepper - to taste

Preparation:

1. Boil shrimp in lightly salted water. They should be cooked for no more than 2–3 minutes, otherwise their meat may become tough and “rubbery” in taste.

Then let the water drain and remove the shell.

2. Boil the chicken fillet as well. To make the meat more tasty, you can add bay leaves and peppercorns to the broth.

After it has cooled, cut it into small cubes.

3. Cut the avocado into two halves and remove the large pit.

It is also necessary to clean the skin from it. It's not difficult to do this. If the skin is dry, it peels off easily, like a nut shell. If it’s fresh, you can peel it with a knife.

4. Now we need to extract the pulp, while leaving a thin wall in the fruit itself. You will get two neat boats, which will serve as a mold for laying out the finished dish.

And the pulp, in turn, must be cut into cubes.

5. Cut the peeled banana into the same cubes.

6. Place both cut fruits in a bowl and sprinkle lemon juice over them, squeezing it straight from the lemon. This will prevent the fruit from darkening when exposed to air.

Then you can add chicken fillet to them.

7. Prepare a dressing from all the ingredients suggested above. Mix it thoroughly until smooth.

9. Place the salad in the prepared “boats” so that you get a nice mound on top. And garnish with boiled and peeled shrimp on top.

Here we have such a beautiful and appetizing appetizer salad. Just right for a romantic dinner for two.

To give it a more appetizing look, add fresh herbs and a slice of red bell pepper to the decoration.

Video recipe for festive puff salad with garlic and mayonnaise

Despite the fact that all the ingredients are very simple, the dish will delight all your guests with its taste. And the whole secret is in two special dressings, which are prepared specifically for tomatoes and avocado, and separately for shrimp.

This is the selection we have today. In my opinion, quite good. In any case, in it we tried to consider how you can combine avocado and shrimp with other various products. And knowing this, you will be able to vary with the products that are in your kitchen.

I would like to believe that you liked these recipes and that one of them will eventually become your signature secret, which all your friends and acquaintances who have tried the delicate but satisfying avocado and shrimp salad will try to find out.

And if you want to prepare other salads with shrimp, I invite you to.

Inspiration in the kitchen and bon appetit at the table!

In this article we will look at the recipe: " Arugula with tiger shrimps and avocado» in detail and with photographs.

This dish can be prepared in 15 minutes. if all ingredients are present.

After preparation you will receive 2 servings total weight 500 grams.

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The nutritional value: 562 kcal.

Proteins: 27 g;
Fats: 40 g;
Carbohydrates: 23 g.

1 serving: 250 grams

Ingredients

You will need the following products.

Lime 80 - 90 fresh: 1 piece;
Pine nut: 10 g;
Fresh arugula: 80 gr;
Avocado fruits 150 - 200 fresh: 1 piece;
Soy sauce: 10 gr;
Balsamic cream: 20 g;
Parmesan cheese: 60 gr;
Honey portion 20g: 1 piece;
Fresh red cherry tomatoes 12-18: 5 pcs;
Tiger shrimp 16/20 b/g: 12 pcs;
Ground black pepper: to taste;
Table salt: to taste;
Olive oil: 35 ml.

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Cooking method step by step

Step 1

Wash and dry the arugula

Step 2

Zest 1/2 lime and squeeze out juice

Step 3

Add lime zest and juice, honey, soy sauce, balsamic cream to 35 ml olive oil and mix with a whisk

Step 4

Peel the avocado and cut into large cubes

Step 5

Cut the cherry tomatoes in half and cut the parmesan into thin slices

Step 6

In a preheated frying pan, fry the shrimp in olive oil for 3 minutes, add salt and pepper

Ready dish

Place arugula leaves in the center of the plate, arrange shrimp, Parmesan and tomatoes alternately around the salad, pour over the sauce, sprinkle with pine nuts and serve

It is better to keep the sauce in the refrigerator for 10-15 minutes so that the zest releases its aroma. Fry the shrimp in a hot frying pan for no more than three minutes to maintain their juiciness.

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Returning home, I felt hungry. Walking into the store, I decided to choose something original. Tired of eating dumplings and beans. And before going to bed, I didn’t really want to overeat.

I settled on making a hot salad. I bought 1 avocado, a pack of tiger shrimp (without heads), Parmesan cheese and a bunch of arugula.. Garlic, onions, walnuts, spices, olive oil, soy sauce - I already had them at home and didn’t have to buy them.
When I got home, I threw the shrimp into a saucepan and poured boiling water over it. Fortunately, the kettle boils at lightning speed. The required amount of seafood depends on how much you want to eat. There is no exact proportion, maybe a couple of pieces, or maybe two dozen. (in the picture on the left, raw, unpeeled “tigers” are shown - this is, in case anyone has forgotten)
I poured cold water over the arugula and left it to soak. This is my favorite way to wash greens, you can get a lot done while the product is soaking.
The amount of arugula also does not matter much. I took two big ones. It depends on the number of shrimp. Visually, there should be twice as much herbs on the plate.
While the shrimp are being scalded in boiling water, the salad is getting wet - you can peel and finely chop the avocado, separately the garlic and onion (into crumbs).
Avocado is this fruit. You don't need a seed :) you can plant a seed in the ground and a tree like this will grow. You must choose a fruit carefully. It should be soft, but not rotten. After peeling it, first cutting it, as in the picture (this is more convenient for me). Cut into small cubes, about 0.5 cm. Place on a saucer and sprinkle with lemon juice. (juice is not necessary, you can just cover it with a second saucer). This is so that the product does not darken.
If possible, we use shallots, but regular onions will do just fine. Again about quantity: here again the proportion can be changed depending on your taste. I took half the volume of an avocado. I cut it finely and finely, put it in crumbs on a saucer along with finely chopped garlic. I took three cloves of garlic (you can change the proportion).
Let's get back to the shrimp. The water is no longer so hot. Drain and clean the shrimp from the shell and inner intestines (this is all very easy and done extremely quickly). you get carcasses like this (on the right).
Let's heat the frying pan, but first remove the arugula from the water and place it in a sieve (colander, shonua) so that the water can drain and the product can dry, otherwise a lot of water will get into the plate. Pour olive oil into a hot frying pan (you can use sunflower oil, butter, and even pork fat), heat it a little and add garlic and onion. After frying a little, add the shrimp, add soy sauce (I took 50 grams, you can use less, or you don’t have to add it at all). Stir and fry until characteristic color. (I like to fry it harder so that a crust appears). While seafood is being fried, put the arugula in a salad bowl, sprinkle with crushed walnuts (I took two shelled walnuts), add avocado, sprinkle with ground black pepper to taste, add a couple of spoons (to taste) of soy sauce and twice as much olive oil. After mixing thoroughly, wait until the shrimp are cooked. At this point you can grate the cheese. Enough to sprinkle the entire dish. I found cherry tomatoes in the refrigerator. (I didn't plan to use them, but why not).
Having thrown the “tormented” salad onto a plate, you can lay out the shrimp, then the cherry tomatoes and sprinkle with cheese. Pour a glass of wine (I drink dry red). That's it - I'm lost to the world for 20-30 minutes :)
Everything took no more than 15-20 minutes. And a pleasant evening is guaranteed.
Short...
Shrimp - 12pcs
Avocado - 1 piece
Cherry - 4pcs
Arugula - bunch
Parmesan - 45-80g
Walnut - 2 pcs
Onion, garlic - to taste
Olive oil
Soy sauce.
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P.S...This recipe is not picky at all; many components can be easily changed.
No shrimp, you can fry fish fillet or use cold, lightly salted fish (salmon for example), or beef.
No Parmesan - any hard cheese will do, even soft cheese (also delicious - tried it)
If you don’t replace walnuts with hazelnuts or ground walnuts, you can simply omit them. (just don't need coconut flakes)
Cherry - I added it at the last moment (so that it wouldn't rot in the refrigerator). You can carefully chop the regular one or not add it at all.
Shallots, as I said, can be replaced with shallots or use parsley. (I like it even better this way).
And in general, proportions are not important in such salads. The main thing here is the compatibility of products.
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