Description
A light and refreshing dish combining creamy avocado and delicate shrimp, perfect for warm days.
Ingredients
Scale
- 300 g Shrimp, uncooked
- 1 Avocado
- 0.5 Lime
- Mixed salad leaves
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tbsp Water
- 1 tsp Dijon mustard
- 1 tsp Curry powder
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Cook the shrimp in boiling water for about 3 to 5 minutes until they turn pink. Drain and let cool.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and drizzle with lime juice to prevent browning.
- Mix the olive oil, red wine vinegar, water, Dijon mustard, curry, salt, and pepper in a bowl until well blended.
- Combine the mixed salad leaves, shrimp, and diced avocado in a large bowl. Drizzle with the dressing and gently toss.
Notes
Serve the salad immediately for optimal freshness. Garnish with fresh herbs for added color.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg