Salad with shrimp and avocado: recipes with egg, arugula, pine nuts

Salad with avocado and shrimp is a dish that can not only decorate a holiday table, it is perfect for a light snack. Ripe fruit with a high content of vitamins can change its taste depending on additional ingredients. The composition often includes seafood, creating a unique tandem in nutritious and dietary dishes. Another advantage is the originality of presentation for each recipe.

A simple shrimp and avocado salad recipe

It’s better to start getting acquainted with the dish with the basic recipe for an appetizer with shrimp and avocado. You will need a minimal grocery set and very little time to prepare a salad with a high content of vitamins.

Includes:

• avocado – 1 pc.;
• lettuce leaves – 4 pcs.;
• shrimp (small size) – 250 g;
• lemon juice;
• olive oil.

Step-by-step instructions for preparing the salad:

1. Rinse the shrimp and blanch in boiling water for at least 3 minutes. Pour the contents into a colander and cool slightly.
2. Remove the shell, intestinal vein. Use a sharp knife to cut off the head and tail.
3. Wash the salad under the tap, remove damaged areas and dry with a towel.
4. Line a serving plate with two sheets. Tear the rest with your hands to the prepared shrimp.
5. Divide the clean avocado into halves. Remove the pit and peel.
6. Cut the pulp into cubes, sprinkle with citrus juice and mix with the rest of the products.
7. Place on lettuce leaves and season with olive oil.

You can season the dish with yoghurt, sour cream or mayonnaise if desired. In this case, the calorie content will change.

Avocado salad with shrimp and egg

The tenderness of this snack will allow you to enjoy the taste to the fullest.

Ingredients included:

• seafood – 150 g;
• egg – 2 pcs.;
• greens – ½ bunch;
• sour cream – 100 g;
• soy sauce – 5 ml;
• alligator pear – 1 pc.;
• lemon;
• olive oil;
• garlic.

All stages of preparing seafood salad:

1. Split the avocado and remove the pit.
2. Using a sharp knife, cut the inside of each half and remove the flesh with a spoon, freeing it from the skin. Sprinkle with lemon juice.
3. Peel the boiled eggs and shape into small cubes.
4. Rinse the greens and blot with napkins to remove excess moisture. It can be cut or torn by hand.
5. Peel the shrimp and rinse under running water.
6. Heat a frying pan over medium heat, adding olive oil.
7. Fry the chopped garlic first, and then the shrimp. It will take a couple of minutes for them to cook.
8. Cool slightly, reserve a few shrimp for decoration. Mix with other products.
9. For dressing, just combine soy sauce with sour cream. You can add spices if desired.

Dress the salad and arrange it beautifully in a heap on a platter. There will be reserved seafood on top.

Salad with arugula, avocado, shrimp and tomatoes

Cheese will add some piquancy, and greens will enhance the vitamin composition. This simple recipe will energize the whole family.

Product set:

• frozen shrimp – 450 g;
• vinegar (balsamic) – 10 ml;
• garlic – 2 cloves;
• cheese – 150 g;
• alligator pear – 1 pc.;
• hot pepper – 1 pc.;
• arugula – 150 g;
• olive oil – 50 ml;
• small tomatoes – 12 pcs.

Detailed description of all stages of production:

1. Thaw the shrimp, peel them well, rinse, and discard in a colander.
2. Remove the stem and seeds from the pepper, wash and chop with garlic. Heat a frying pan, pour a little oil. Fry until golden brown and discard.
3. Sauté the seafood in the aromatic mixture for a few minutes until done. Leave aside to cool slightly.
4. Separate the pulp from the avocado and chop it.
5. Remove the stem from clean tomatoes and, if desired, the peel. It is easy to remove if you pour boiling water over the vegetable.
6. Mix the products and place on washed (necessarily dried) arugula sheets, which must be finely torn by hand.
7. Combine the remaining olive oil with balsamic vinegar and pour over the salad.

Serve the appetizer, generously sprinkled with grated cheese.

Salad with arugula, avocado, shrimp and pine nuts

This option is suitable for any occasion: a meeting of guests or a simple home dinner.

Product set:

• cherry – 6 pcs.;
• pine nuts – 50 g;
• shrimp (peeled) – 100 g;
• arugula – 80 g;
• wine vinegar – 1 tsp;
• parmesan – 50 g;
• lemon juice – 1 tbsp. l.;
• avocado – 1 pc.;
• olive oil.

Algorithm of actions:

1. Remove the pit from the avocado, peel it, and sprinkle with citrus juice. Cut into thin slices along with the cheese.
2. Wash the tomatoes and dry with a kitchen towel. After cutting off the stem, divide it in half.
3. Shrimp can be fried or boiled. Cool afterwards.
4. Mix everything in a large bowl, adding chopped herbs.
5. Place into serving bowls and pour over a mixture of wine vinegar and olive oil.

Finally, sprinkle with nuts fried in a dry frying pan.

Delicious salad with avocado, shrimp and cucumbers

An appetizer prepared according to this recipe will give you the aroma of summer.

Compound:

• cucumber – 1 pc.;
• avocado (small fruit) – 2 pcs.;
• citrus fruit juice – 2 tbsp. l.;
• seafood – 200 g;
• olive oil – 40 ml;
• basil;
• garlic.

Step-by-step salad preparation:

1. Wash the seafood, clean it and remove the intestinal vein.
2. Fry in oil (leave 2 tablespoons for dressing) with the addition of finely chopped basil and garlic.
3. Cut a clean cucumber lengthwise, remove the seeds with a spoon and shape into strips.
4. Chop the peeled avocado pulp into cubes with a knife and pour over the citrus juice.
5. Mix in a plate with shrimp, add oil and add pepper and salt if desired.

Don't wait for the salad to give juice and start eating right away.

Avocado salad with shrimp and pineapple

Exotic fruits will give you an unforgettable experience.

Product set:

• shrimp – 300 g;
• pineapple (preferably canned in a jar) – 200 g;
• natural yogurt – 2 tbsp. l.;
• avocado – 1 pc.

Salad with shrimp, ripe avocado with detailed step-by-step steps is prepared as follows:

1. First you need to boil the shrimp. Be sure to salt the water; if desired, you can immediately add spices.
2. Cool seafood and remove shell.
3. Divide a clean avocado with a knife, remove the bone, and scoop out the pulp with a tablespoon.
4. Open a can of canned pineapples and drain the juice.
5. Cut all prepared products into cubes.
6. Season with yoghurt and salt to taste.

Place on a large plate and garnish with a few shrimp.

Avocado salad with shrimp, arugula and oranges

In this recipe, a sweet fruit dressing will dilute the bitter taste of the arugula.

Product set:

• ripe avocado – 1 pc.;
• shrimp – 350 g;
• arugula – 100 g;
• orange – 4 pcs.;
• sugar – ½ tsp;
• olive oil;
• walnut - a handful;
• garlic.

The salad is prepared as follows:

1. It’s better to start with the dressing so that it has time to cool. To do this, squeeze the juice from two oranges and pour into a small saucepan.
2. Place on the stove and reduce over low heat by about 1/3.
3. Add granulated sugar, table salt and 20 ml olive oil, mix well and set aside.
4. Clean the thawed shrimp, rinse and dry with a kitchen towel. Fry in a frying pan with the rest of the oil and chopped garlic for no more than 3 minutes.
5. Peel the oranges and use a sharp knife to cut a fillet out of each slice.
6. Shape the avocado pulp into small cubes.
7. Mix the prepared products with arugula, which should be torn with your hands.

Season with citrus sauce and sprinkle with nuts on the plate.

Avocado salad with shrimp and bell pepper

It’s not a shame to put such a salad on a table set for a holiday.

Product set:

• shrimp – 200 g;
• bell pepper (it is better to take a vegetable of a different color) – 2 pcs.;
• lemon – 1 pc.;
• avocado – 1 pc.;
• onion feather – 1/3 bunch;
• olive oil;
• arugula greens.

Step-by-step preparation:

1. Rinse the bell pepper under the tap and wipe with napkins. Grease the skin with oil, place in a small pan and place in an oven preheated to 250 degrees. The vegetable should be well fried, almost burnt.
2. Boil the shrimp until tender in slightly salted water, peel and halve.
3. Wash the avocado under the tap and dry. After cutting, remove the pit. Using a spoon, scoop out all the pulp and shape into cubes. Sprinkle with citrus juice.
4. Chop the green onion and add lemon juice.
5. By this time, the bell pepper should already be fried. Using gentle movements, remove the peel, remove the seeds with the stalk and cut into medium-sized slices.
6. Place everything in a deep cup, add chopped arugula and stir.

Before serving, add a little salt, pepper and lemon juice. If there is no need to watch your figure, you can add mayonnaise.

Avocado salad with shrimp and chicken

Adding meat will add richness to the salad. This appetizer can be eaten as a main course.

Compound:

• cucumber – 1 pc.;
• shrimp – 100 g;
• bell pepper – 2 pcs.;
• cheese – 70 g;
• avocado – 1 pc.;
• chicken breast – 200 g;
• greenery;
• olive oil;
• mayonnaise;
• garlic.

Algorithm of actions:

1. Boil the shrimp by adding a little salt to boiling water. When they float to the surface, you can drain them in a colander. Overcooked seafood will become tough, which will spoil the impression of the salad.
2. Now you need to free them from the shell, leave a little for decoration, and cut the rest.
3. Remove the film from the chicken fillet. Rinse under the tap, dry with napkins. Shape into strips and fry over medium heat until cooked through.
4. Cut the avocado pulp and cheese into small cubes.
5. Remove the stem and seeds from the bell pepper, rinse with tap water and shape into cubes.
6. Cut a fresh cucumber.
7. Mix everything in a convenient bowl, adding mayonnaise, pepper, chopped herbs, pressed garlic and salt.
8. Place on plates using a pastry wheel.
9. Decorate the surface with whole shrimp.

To reduce calorie content, chicken meat can be boiled in salted water, and low-fat yogurt, sour cream or lemon juice can be used for dressing.

Avocado salad with shrimp, egg and squid

Another salad option that is very rich in protein and can be included in the diet menu.

Ingredients:

• eggs – 2 pcs.;
• avocado – 1 pc.;
• iceberg salad – 300 g;
• squid – 200 g;
• shrimp – 200 g;
• garlic – 3 cloves;
• olive oil – 1 tbsp. l.;
• sour cream – 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• cheese – 40 g.

Step-by-step instruction:

1. Boil the eggs hard-boiled for at least 5 minutes, immediately pour cold water over them. Remove the shell and chop.
2. Remove the film and spine from the squid. Remove shell from shrimp. Shape into stripes.
3. Heat a frying pan with olive oil over high heat.
4. Fry the seafood with the garlic passed through a press for several minutes until all the liquid has evaporated.
5. Freeze the cheese a little so that it is easier to cut and give it any shape. If desired, you can simply chop on the coarsest side of a grater.
6. Mix everything in a deep bowl with sour cream. Taste and add salt.
7. Rinse the lettuce leaves under the tap, dry and place on a plate.
8. Place the prepared salad in a mound.

To serve beautifully, you can sprinkle with a small amount of grated cheese.

Salad with avocado, shrimp and red fish

The appetizer will be laid out in layers, but you can simply mix it and decorate it beautifully using a pastry ring. This shrimp and avocado salad is prepared according to the most delicious recipe.

Product set:

• lightly salted salmon – 300 g;
• fresh cucumber – 1 pc.;
• Chinese cabbage (leaves) – 200 g;
• processed cheese – 3 tbsp. l.;
• hard cheese – 60 g;
• eggs – 3 pcs.;
• peeled shrimp – 300 g;
• bell pepper – 1 pc.;
• pine nuts;
• caviar for decoration;
• mayonnaise.

All stages of preparation:

1. First, you need to tear clean Chinese cabbage leaves onto a plate.
2. Next add the cucumber cut into strips.
3. Grind the avocado pulp and distribute evenly over the next layer.
4. Apply processed cheese to the food.
5. Remove the skin from the salmon fillet, remove the bones and cut into cubes.
6. Remove the stem from the bell pepper, rinse well to remove the seeds and shape it similar to an avocado.
7. Cover with a very thin layer of mayonnaise.
8. For hard-boiled eggs, you only need the white, which you grate on the coarse side of a grater.
9. Apply a mayonnaise layer and sprinkle with grated cheese and toasted pine nuts.

Place red fish roe with a teaspoon on the surface of the salad.

Avocado boats with shrimp

This appetizer will delight guests or relatives not only with its original presentation. The salad will be dressed with a sauce with a unique taste that everyone will like.

Food set for 2 servings:

• chicken fillet – 100 g;
• shrimp – 70 g;
• avocado – 1 pc.;
• lemon juice – 1 tsp;
• banana – ½ piece;
• greenery.

For refueling:

• Dijon mustard – 1 tsp;
• yogurt – 2 tbsp. l.;
• lemon juice – 1 tsp;
• olive oil – 1 tsp;
• spices.

Prepare as follows:

1. Place a pot of water on the stove. When it boils, add a little salt and cook the shrimp. It will take no more than 3 minutes.
2. Place in a colander, wait until all the liquid has drained and the seafood has cooled slightly.
3. Remove the shell from each shrimp and remove the intestinal vein.
4. Also boil the chicken meat in salted water to preserve the taste. You can add black peppercorns and bay leaves to the broth.
5. Remove the fillet, cool slightly at room temperature and tear it apart with your hands along the fibers.
6. Wash the avocado thoroughly and divide into equal halves. Discard the pit and scoop out the pulp with a large spoon. These will be the serving boats. They need to be slightly salted inside and turned over on a napkin to get rid of excess moisture.
7. Cut the pulp into cubes.
8. Peel the banana and chop into medium-sized pieces. Pour lemon juice over both fruits, otherwise they may darken.
9. Mix with chicken meat.
10. To make the dressing, simply combine the products listed in the ingredients. Add to salad.
11. Place in “boats” so that there is a nice mound on top of each one.
12. Garnish with shrimp.

Place them on a plate, pour a small amount of sauce around the edges, and tear up some green leaves.

Conclusion

The salads with avocado and shrimp presented in the article can be prepared without much time. Each of them has its own flavor, different combinations of products and dressings. Any housewife can easily experiment in her kitchen, creating new masterpieces every time. It should be noted that it is always necessary to use fully ripe fruits, and seafood of approximately the same size, so as not to be disappointed with the result.

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