Shrimp Salad with Avocado and Strawberries Recipe
This is a fairly easy to prepare salad with a refreshing aroma and taste. Soft and tender shrimp meat is successfully combined with the oily, pliable consistency of avocado and a light crunch of strawberries. The taste of Greek yogurt dressing with lemon zest is organically complemented by the fresh aroma of Basil leaves. Great for a good Breakfast.
Servings 1
Cook Time 15 minutes
Ingredients
- 14 pieces Shrimps (raw shrimps, (453g) — - 14 PCs
- 1/2 pieces Avocado
- 5 pieces Strawberries
- 2 teaspoons Lemon zest
- 1 teaspoon Lemon juice
- 1 tablespoon Yogurt
- 3 twig Basil
Instructions
- We take raw not frozen shrimps and clean them from the shells (if they are not cleaned). You can cook them by dropping them into boiling water for 2-3 minutes or cook them as I do in my own Way. For this View, put the prawns in a zip lock bag, squeeze out the air, submerging the bag in water and holding the neck above the water. Seal the zip lock and cook in a dry Form at 57°C for 25-30 minutes.
- Peel the strawberries from the stalks and cut them in half.
- Cut the avocado into medium pieces.
- Remove the zest from the lemon on a small grater and mix with the yogurt.
- Put all the ingredients in an auxiliary bowl (leaving a couple of strawberry slices and a couple of prawns for decoration), fill with yogurt with zest and mix.
- To serve, spread on a plate, garnishing the top with the remaining strawberry slices and prawns. Top with a few Basil leaves.