Guacamole Salad with Shrimps and Sweet Potatoes Recipe
For all avocado and sweet potato fans, this recipe is dedicated. Each component, with the exception of soy sauce, has a beneficial effect on the cardiovascular system of the body (the amount of avocado can be reduced to reduce calories). I recommend to prepare this salad on holidays and enjoy its amazing taste. Instead of lemon juice, the less acidic juice from the tomato is used here.
Wash the vegetables and thaw the boiled frozen shrimps (or boil them according to the instructions on the package, if they are raw). The time for thawing the shrimp is not included in the total cooking time. To speed up the thawing process, sometimes you can use cold water, which must be changed several times. If time allows, it is better to thaw the shrimp slowly in the refrigerator for several hours to preserve the nutrients in them as much as possible. Peel 1 clove of garlic.
Finely chop 2 tomatoes and mix with finely chopped (or grated) garlic. Boil the peeled and chopped sweet potatoes (about 1.5 cm wide) for 8 minutes. Peel the shrimp from the stiff tail section and the "intestinal vein". Rinse the shrimps with boiled cold water and cut them in half (you can leave them whole). Mix the tomatoes with the garlic and shrimp in a small container with a lid. Add 1 teaspoon of soy sauce and mix again. Marinate the shrimp in this way for 20-30 minutes (up to several hours) in the refrigerator.
Note. There is also a second option for making this salad. These changes are that all the tomatoes are used to marinate the shrimp and the diced avocado is added at the same stage.
Peel the avocado from the peel and from the seed. Place it in the center of the plate. Next, place the slices of sliced tomato. Use half of the marinated shrimp with garlic for each serving. We put the plates of boiled sweet potatoes next to each other.