Avocado and Shrimp Salad Recipe
A beautiful portioned salad that can decorate your festive table. Very tasty salad.
Servings
8
Cook Time
30minutes
Servings
8
Cook Time
30minutes
Ingredients
Instructions
  1. The photo shows the necessary ingredients.
  2. Make two incisions crosswise on the tomatoes, pour boiling water over them, lower them into cold water. Remove the skin. Cut into quarters, remove all the juice and seeds. Cut into small cubes.
  3. Remove the shrimp heads. Pierce the skewer through the shrimp in the esophagus area. This is necessary in order for the shrimp to remain straight during cooking.
  4. Boil the shrimp in boiling water for 2 minutes. Remove the shrimp from the skewers and remove the shells, leaving only the tail. Place on the backs and cut from the side of the legs almost to the end. If necessary, clean the esophagus, etc.
  5. The remaining shrimp are completely cleaned from the shells and esophagus. Cut it coarsely. Carefully cut the avocado in half, remove the stone. Carefully remove the pulp with a spoon, without violating the integrity of the skin. Cut the pulp into small cubes. Mix tomatoes, avocado, shrimp, mustard, cream, finely chopped dill and garlic.
  6. Put the salad on the avocado halves with the peel, peeled from the pulp.
  7. Place the shrimp on top of each avocado halves for decoration.
  8. Garnish with sesame seeds.
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