Avocado has become a staple in many kitchens. It shines on breakfast toast and in a variety of salads, offering a nourishing option at any time of day. This article explores a refreshing and nutritious avocado and shrimp salad, ideal for summer meals. It is tasty, simple to prepare, and easy to customize to suit different tastes.
Ingredients for avocado and shrimp salad
To make this salad, gather the following ingredients:
- 4 avocados
- 250 grams peeled shrimp
- half an onion
- Tomato juice
- Mayonnaise
- Salt and pepper
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The simplest recipe for avocado and shrimp salad
To prepare this dish quickly and without fuss, start by cooking the shrimp in boiling water. Once done, refrigerate to cool.
While the shrimp cools, work with the avocados. Slice them in half, remove the pits, and scoop out the pulp. Mash the avocado with a fork. Fold in the cooled onion and shrimp, cutting them into small pieces. Add mayonnaise and tomato juice to the mixture, then season with salt and pepper. The result is a creamy, bright salad with a touch of sweetness from the tomato juice.
For a tropical twist, toss in a few pieces of natural pineapple and cooked corn. These additions pair beautifully with shrimp and avocado, boosting color and flavor in the salad.
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The most original presentation of this salad
One playful presentation uses the avocado shell as a serving cup. Clean the shell well, fill half of the fruit with the mixture, and garnish with a parsley sprig for a fresh finish.
If prepared slightly in advance, store the salad in the refrigerator to keep it fresh and tasting crisp.
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This dish works well as a starter or a light lunch. It can also serve as a compact, satisfying dinner. For a casual gathering, serve half avocados stuffed with the salad on a tray with small spoons so guests can enjoy it standing up.
Anytime you plan a relaxed menu, this avocado-based approach adds a bright, healthful option to share with friends.
Notes on freshness and storage: ripe avocados should be used promptly for best texture. Shrimp should be kept refrigerated until ready to cook, and any leftovers should be stored in a sealed container in the fridge for up to 24 hours. When serving, a light squeeze of lemon or lime can help maintain color and add a subtle tang that elevates the dish.
Health and nutrition context: avocados provide heart-healthy fats and fiber, while shrimp adds lean protein with minerals like selenium and B12. This combination makes the salad a satisfying choice for a balanced summer meal. [Attribution: Canadian Health and Nutrition Authorities]
With simple tweaks and fresh ingredients, this avocado and shrimp salad becomes a versatile centerpiece for casual gatherings or family dinners. Its creamy base, bright accents, and easy prep make it a reliable option when options are needed fast yet delicious.
Serving ideas: present the salad in chilled bowls, pair with crusty bread or a light salad bed, and offer lemon wedges on the side for an extra lift. The dish travels well for picnics or potlucks, maintaining its appeal even when shared among friends.
Overall, this avocado and shrimp salad blends convenience, flavor, and nutrition into one colorful, crowd-pleasing dish that fits neatly into summer menus. [Attribution: Culinary trend reports]