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, combined with the oily, silky texture of avocado and light crunchy 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. Take raw, not frozen shrimp and peel them from the shells (if they are unpeeled). You can cook them by dropping them into boiling water for 2-3 minutes, or cook them in as I su. To make a souffle, put the shrimp in a bag with a zipper, squeeze out the air by immersing the bag in water and holding the neck above the water. Close the package and cook in a baking dish at 57 °C for 25-30 minutes.
  2. Peel the strawberries from the stalks and cut in half.
  3. Cut the avocado into medium pieces.
  4. Grate the lemon zest on a fine grater and mix with yogurt.
  5. Put all the ingredients in a bowl (leaving a couple of strawberry slices and a couple of shrimp for decoration), season with yogurt and zest and mix.
  6. To serve, place on a platter, garnish with the remaining strawberry slices and shrimp on top. Place a few basil leaves on top.
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