Shrimp and avocado salad: recipes with egg, arugula, pine nuts

Avocado and shrimp salad is a dish that can not only decorate a festive table, it is perfect for a light snack. A ripe fruit high in vitamins can vary in flavor depending on the additional ingredients. They often include seafood, creating a unique tandem for nutritious and dietary meals. Another advantage is the originality of the presentation for each recipe.

Simple Shrimp Avocado Salad Recipe

It's better to start getting to know the dish with the basic recipe for a shrimp and avocado snack. It will take a minimal food 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 a salad:

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

You can fill the dish with yogurt, sour cream or mayonnaise if you wish. In this case, the calorie content will change.

Avocado salad with shrimp and egg

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

Ingredients included in the composition:

• 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 a salad with seafood:

1. Divide the avocado and remove the pit.
2. Using a sharp knife, cut into the inside of each half and remove the pulp with a spoon, peeling it out. Drizzle with lemon juice.
3. Peel the boiled eggs and shape into small cubes.
4. Rinse greens, blot with napkins to remove excess moisture. It can be cut or torn by hand.
5. Peel the shrimps and rinse with running water.
6. Heat a skillet over medium heat, adding olive oil.
7. First send chopped garlic to fry, and then shrimp. It will take a couple of minutes for them to get ready.
8. Cool slightly, leave a few shrimp for garnish. Mix with the rest of the products.
9. For dressing, it is enough to combine soy sauce with sour cream. Spices can be added if desired.

Season the salad, lay it down nicely on a platter. On top will be the left seafood.

Salad with arugula, avocado, shrimps and tomatoes

Cheese will add some piquancy, greens will enhance the vitamin composition. A 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.

A detailed description of all stages of manufacturing:

1. Defrost the shrimps, peel well and, after rinsing, discard in a colander.
2. Remove the stalk with seeds from the pepper, wash and chop together with garlic. Preheat a frying pan, pour in some oil. Fry until golden brown and discard.
3. Saute seafood in a fragrant composition for several minutes until cooked. Leave to cool slightly.
4. Separate the flesh from the avocado and chop.
5. Remove the stalk from clean tomatoes, if desired, remove the peel. It is easy to remove it if you pour boiling water over the vegetable.
6. Mix the food and put it on washed (always dried) sheets of arugula, which must be finely chopped by hand.
7. Combine the remaining olive oil with balsamic vinegar and pour over the salad.

Serve with a generous sprinkle of grated cheese.

Salad with arugula, avocado, shrimps and pine nuts

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

A set of products:

• 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, sprinkle with citrus juice. Cut into thin slices with the cheese.
2. Wash the tomatoes and dry with a kitchen towel. Cut off the stalk, halve it.
3. Shrimp can be fried or boiled. Cool afterwards.
4. Mix everything in a large cup with chopped herbs.
5. Divide into small portions and pour over with a mixture of wine vinegar and olive oil.

Finally, sprinkle with nuts, fried in a dry skillet.

Delicious salad with avocado, shrimps and cucumbers

The aroma of summer will be presented by an appetizer prepared according to this recipe.

Composition:

• 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 preparation of salad:

1. Seafood wash, cleanse 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 seeds with a spoon and shape into strips.
4. Chop the avocado pulp without the peel with a knife and pour over the citrus juice.
5. Mix in a bowl with shrimps, add oil and pepper and salt if desired.

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

Avocado salad with shrimps and pineapple

Exotic fruits will give you an unforgettable experience.

A set of products:

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

Prepare a shrimp, ripe avocado salad with detailed step-by-step steps like this:

1. Boil the shrimp first. Water must be salted, if desired, you can immediately add spices.
2. Cool the seafood and free it from the shell.
3. Divide the pure avocado with a knife, remove the bone, take out the pulp with a tablespoon.
4. Open a can of canned pineapples, drain the juice.
5. Cut all prepared food into cubes.
6. Season with yogurt and salt to taste.

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

Avocado salad with shrimps, arugula and oranges

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

A set of products:

• 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 is better to start with a gas station so that it has time to cool down. To do this, squeeze the juice from two oranges and pour into a small saucepan.
2. Put on the stove and boil about 1/3 over low heat.
3. Add granulated sugar, table salt and 20 ml of olive oil, mix well and set aside.
4. Peel the defrosted shrimp, rinse and pat dry with a kitchen towel. Fry in a pan with the rest of the oil and chopped garlic for no more than 3 minutes.
5. Remove the peel from the oranges, use a sharp knife to cut the fillets from each wedge.
6. Shape the avocado pulp into small cubes.
7. Mix prepared food with arugula, which should be torn by hand.

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

Avocado salad with shrimps and bell pepper

It is not a shame to put such a salad on the table set for the holiday.

Product set:

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

Step-by-step cooking:

1. Rinse the bell pepper under the tap and wipe off with napkins. Grease the skin with oil, put in a small form and put in an oven preheated to 250 degrees. The vegetable should cook well, almost to the point of browning.
2. Boil the shrimps in slightly salted water until tender, peel and halve.
3. Wash the avocado under the tap and dry. After cutting, remove the bone. With a spoon, take out all the pulp and shape into cubes. Drizzle with citrus juice.
4. Chop the green onion feathers and pour over the lemon juice.
5. By this time, the bell peppers should already be roasted. Gently peel off the peel, remove the stalked seeds and cut into medium-sized slices.
6. Put everything in a deep cup, add chopped arugula and stir.

Before serving, add a little salt, pepper and lemon juice. If you do not need to follow the figure, then you can add mayonnaise.

Avocado salad with shrimps and chicken

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

Composition:

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

Algorithm of actions:

1. Boil the shrimps by adding a little salt to boiling water. When they float to the surface, they can be thrown into a colander. Overcooked seafood will become tough and ruin the salad experience.
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 tender.
4. Cut the avocado pulp and cheese into small cubes.
5. Remove the stalk with 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, garlic, passed through a press, and salt.
8. Arrange on plates using a pastry circle.
9. Decorate the surface with whole shrimps.

To reduce calories, chicken 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 version of the salad, which is very rich in protein and can be included in the dietary 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 eggs hard-boiled for at least 5 minutes, pour immediately with cold water. Remove the shell and chop.
2. Remove the film from the squid, the spine. Peel off the shrimp shell. Shape into stripes.
3. Heat a skillet with olive oil over high heat.
4. Fry the seafood with the garlic passed through a press for a few minutes until all the liquid has evaporated.
5. Freeze the cheese a little so that it lends itself to slicing more easily, to give it an arbitrary shape. If desired, you can simply chop on the largest side of the grater.
6. Stir everything in a deep bowl with sour cream. Taste, salt.
7. Rinse lettuce leaves under the tap, dry and spread on a platter.
8. Lay out the prepared salad with a slide.

For a nice presentation, sprinkle with a little grated cheese.

Avocado, shrimp and red fish salad

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

Product set:

• slightly 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;
• bulgarian pepper - 1 pc.;
• pine nuts;
• caviar for decoration;
• mayonnaise.

All stages of preparation:

1. The first thing to do is to pick clean Peking cabbage leaves on a plate.
2. Next, lay out the cucumber cut into strips.
3. Chop the avocado pulp and spread evenly in the next layer.
4. Apply processed cheese to the food.
5. Remove the skin from the salmon fillet, remove the seeds and cut into cubes.
6. Remove the stalk from the bell pepper, rinse well from the seeds and give the shape similar to the avocado.
7. Cover with a very thin layer of mayonnaise.
8. For hard-boiled eggs, you only need white, which is grated on the coarse side of the grater.
9. Apply a layer of mayonnaise and sprinkle with grated cheese and toasted pine nuts.

Spread the caviar of red fish with a teaspoon on the surface of the salad.

Avocado boats with shrimps

Such an appetizer will delight guests or relatives not only with an original presentation. The salad will be dressed with a sauce with a unique taste that will appeal to everyone.

Food set for 2 servings:

• chicken fillet - 100 g;
• shrimp - 70 g;
• avocado - 1 pc.;
• lemon juice - 1 tsp;
• banana - ½ pc.;
• greens.

For refueling:

• Dijon mustard - 1 tsp;
• yogurt - 2 tbsp. l .;
• lemon juice - 1 tsp;
• olive oil - 1 tsp;
• spice.

You need to cook as follows:

1. Place a pot of water on the stove. When it boils, add a little salt and boil the shrimp. It will take no more than 3 minutes.
2. Throw in a colander, wait until all the liquid is drained, and the seafood has cooled down a little.
3. Remove the shell from each shrimp and remove the intestinal vein.
4. Boil the chicken in salted water to retain its taste. Black peppercorns and bay leaves can be added to the broth.
5. Take out the fillet, cool slightly at room temperature and tear with your hands along the fibers.
6. Wash the avocado thoroughly, divide into equal halves. Discard the pit and remove the pulp with a large spoon. These will be the boats for serving. 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.
10. For dressing, it is enough to combine the products specified in the ingredients. Add to salad.
11. Put in “boats”, so that each has a nice hill on top.
12. Decorate with shrimp.

Set them on a plate, pour a little sauce along the edge, pick up some green leaves.

Conclusion

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

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