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
15minutes
Servings
1
Cook Time
15minutes
Ingredients
Instructions
  1. 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.
  2. Peel the strawberries from the stalks and cut them in half.
  3. Cut the avocado into medium pieces.
  4. Remove the zest from the lemon on a small grater and mix with the yogurt.
  5. 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.
  6. To serve, spread on a plate, garnishing the top with the remaining strawberry slices and prawns. Top with a few Basil leaves.
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