Shrimp and avocado salad

Cold shrimp and avocado salad

A light and nutritious cold shrimp and avocado salad will enrich your daily diet with vitamins and microelements, and the impressive presentation will please the eye. You can use any type of shrimp.
5 from 1 vote
Cook Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 2 people
Calories 108 kcal


  • 1 knife
  • 1 chopping board
  • 1 plate


  • 10 pcs shrimp king
  • 1 pc avocado large
  • 1 pc tomato large
  • 50 g cheese hard
  • greens
  • 1 pinch salt
  • 1 pinch pepper


  • Prepare the necessary ingredients.
    Necessary ingredients for cooking shrimp and avocado salad
  • Rinse the tomato with water and cut it into medium-thick slices. Place on a serving plate.
    1 pc tomato
  • Pour boiling water over the shrimp for 3 minutes, then peel them and remove the upper shell and heads.
    10 pcs shrimp
  • Arrange the shrimp on the serving plate in any order.
    Putting ingredients on a plate
  • Cut the avocado in half lengthwise, twist the halves in opposite directions to separate it in half and remove the pit.
    1 pc avocado
  • Using a vegetable peeler, remove the upper skin from the avocado halves and slice it thinly.
    Slicing avocado
  • Arrange the avocado slices on top of the other salad ingredients on the plate and sprinkle with grated cheese. Season with a pinch of salt and pepper. Serve the salad, sprinkled with fresh herbs.
    50 g cheese, 1 pinch salt, 1 pinch pepper, greens
    Shrimp and avocado salad


Calories: 108kcalCarbohydrates: 1gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 363mgPotassium: 43mgFiber: 0.2gSugar: 0.1gVitamin A: 258IUVitamin C: 0.1mgCalcium: 182mgIron: 0.1mg
Keyword fast, healthy, seafood




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