A tasty and healthy dish for the duration of the diet is an avocado salad with shrimp. This combination of products makes the taste of the snack bright and original, but at the same time, both components will not harm the figure.

Basic recipe

Ingredients:

  • 200 - 250 g of small shrimp;
  • 1 PC. avocado;
  • 1/3 Art. unsweetened yogurt sauce;
  • 4 sheets of lettuce;
  • fine salt.

Cooking:

  1. Small shrimps send to boiling water and cook them for 2.5 - 3 minutes.
  2. Cool ready-made seafood, clear of shells and intestinal wreath. Cut off tails and heads.
  3. Rinse and dry the salad. Put two sheets of greens on a large flat plate, and put the ones who were torn by hand into large pieces.
  4. Cut the avocado in half, remove the stone and cut the skin. Cut the rest into slices of medium size.
  5. Mix the shrimp, avocado and greens in pieces. Salt and season with yogurt sauce.
  6. Transfer the mixture to lettuce leaves.

Serve appetizer immediately

With the addition of cucumbers

Product Composition:

  • 200 - 250 g of raw large shrimp;
  • 1 large avocado fruit;
  • 1 long cucumber;
  • 2 garlic cloves;
  • 1 lime;
  • some fresh basil;
  • salt and vegetable oil.

It is very important to choose as ripe avocado as possible. Otherwise, its flesh will be stiff and fresh. For example, it is good for avocado haas salad.

Cooking:

  1. Peel, knead with the wide side of the knife and chop the garlic cloves finely. Cut the basil greens lightly.
  2. Remove the shells from the shrimp and pull out the intestinal wreath. Ponytails leave.
  3. Mix seafood with garlic and herbs, fry in heated oil on all sides. Salt and put on a plate.
  4. Peel the cucumber from the skin, remove the part with seeds and chop the remaining pulp arbitrarily.
  5. Erase the zest from lime, squeeze the juice and pour cucumber slices on it.Send to the vegetable and lime shavings.
  6. Remove the peel from the avocado and remove the stone. Cut the flesh into slices and pour over the remaining lime juice.
  7. Mix all the ingredients. To salt.

Add appetizer with avocado shrimp and cucumber to vegetable oil.

Cooking with Tomatoes

Ingredients:

  • 1 PC. medium-sized avocados;
  • 1 dessert spoon of lime juice;
  • 1 dessert spoon of light mayonnaise;
  • 2 handfuls of cherry;
  • 1 bunch of green dill;
  • 200 - 250 g of peeled boiled shrimp (small);
  • 1 dessert spoon of low-fat sour cream;
  • salt pepper;
  • lettuce leaves for decoration.

Cooking:

  1. Cut avocados without peel and seeds into slices and send to a salad bowl.
  2. pour the chopped dill and cherry, cut into 4 parts
  3. Add boiled shrimp.
  4. Make a dressing of sour cream, mayonnaise and lime juice.
  5. Salt, pepper salad with avocado and shrimp, and tomatoes.
  6. Season it with sauce and mix.

Put the appetizer portionwise in a bowl covered with lettuce leaves.

Shrimp Boro-Boro Salad

Ingredients:

  • 200 - 250 g of frozen small shrimp;
  • 2 strong cucumbers (fresh);
  • 2 pcs. avocado;
  • 1 bunch of green onions;
  • 5 dessert spoons of olive oil;
  • 1 dessert spoon of wine vinegar;
  • fine salt, a mixture of spices.

Cooking:

  1. Cut cucumbers without hard peel and seeds into small slices.
  2. Chop the avocado without the peel and the seed in about the same size slices.
  3. Fry peeled shrimps on 1 tablespoon of olive oil until tender and brown. Cool.
  4. Chop the onion feathers finely.
  5. Combine the remaining oil, vinegar, salt and selected spices for seasoning.

Mix all products for Boro Boro salad, pour them with dressing and mix well.

Healthy appetizer with arugula

Ingredients:

  • 10 pieces. tiger shrimp;
  • 1 PC. avocado;
  • 50 g thin Parmesan plates;
  • 50 g of arugula;
  • 100 g of cherry;
  • 1 handful of peeled pine nuts;
  • 1 tbsp. l flower honey;
  • 1 lime;
  • 1 dessert spoon of classic soy sauce;
  • ½ tbsp l balsamic;
  • 1 tbsp. l olive oil;
  • salt.

If Parmesan is not at hand, you can replace it with any hard cheese with a salty taste.

Cooking:

  1. Rinse and dry the arugula.
  2. Remove the zest from a half of citrus with a fine grater and squeeze the juice from the pulp. Mix pieces of lime with soy sauce, floral honey, olive oil and balsamic. Salt the resulting sauce.
  3. Peel the avocado and cut into large cubes. Cherry cut in half.
  4. Fry the peeled shrimp until golden and ready.
  5. Put prepared foods on the leaves of arugula, add cheese plates to them and pour over the sauce.

Decorate the finished snack with peeled pine nuts.

With grapefruit

Ingredients:

  • 450 g large raw shrimp;
  • 1 pink grapefruit
  • 1 PC. avocado;
  • 1 onion (shallot);
  • 3 sprigs of tarragon;
  • 1 tsp lime juice;
  • 100 g of salad mixture;
  • olive oil;
  • 1 pinch of brown sugar;
  • fine salt.

Cooking:

  1. Peel the shrimp, leaving them with ponytails. Be sure to remove the dark vein from the seafood by cutting them along the back.
  2. Heat olive oil in a cast iron skillet. On it, fry the shrimp until a beautiful golden crust and fully cooked. Salt them immediately and add spices to your taste.
  3. Peel the grapefruit thoroughly, leaving only the pulp. Cut each slice without films into 2 - 3 parts. The juice that stands out during the cutting process is preserved.
  4. Finely chop the onion and tarragon. Peel and chop avocados with medium pieces. Lettuce leaves to tear with your hands.
  5. Combine oil, grapefruit and lime juice, brown sugar and dressing salt. Cool the resulting salad dressing.

Connect all components. Pour dressing and mix.

Quinoa Recipe

Ingredients:

  • 200 - 250 g of tiger shrimp;
  • 50 g quinoa;
  • 1 medium cucumber;
  • 1 PC. papaya;
  • 1 PC. avocado;
  • a few lettuce and cilantro;
  • salt;
  • olive oil;
  • 1 clove of garlic;
  • 1 pinch of ginger.

Cooking:

  1. For the sauce, mix olive oil with chopped fresh or dry ginger. Add crushed fresh garlic to the mass. You can taste the amount of the latter.
  2. Shrimp peel. Each carefully cut with scissors along the ridge. Remove shells, rinse well and dry seafood.
  3. Quinoa put in a small stewpan. Pour 2 fingers above the level of the product with cold water, add salt and cook until the moisture is completely absorbed into the cereal.
  4. Fry the shrimp until tender and brown in olive oil. At the very end, add quinoa to them. Stir the mass and turn off the fire immediately.
  5. Cut peeled cucumbers into small pieces. Also grind avocados without peel and pits.
  6. With a papaya, cut the peel, remove the seeds. Chop the remaining pulp into cubes.
  7. Mix all the products. Add finely chopped greens to them.

Salt the finished salad and add dressing from the first step.

Salad: squid, shrimp, avocado and cherry

Ingredients:

  • 2 boiled eggs;
  • 200 - 250 g of shrimp;
  • 300 g of Iceberg (salad);
  • 200 - 250 g squid;
  • 1 PC. avocado;
  • 5 - 6 pcs. Cherry
  • 50 g of cheese;
  • 1 tbsp. l light mayonnaise and as much olive oil;
  • salt, fresh garlic.

Cooking:

  1. Chopped cooled boiled eggs into cubes and put in a salad bowl.
  2. Shrimp peel. Cut squid from squid, remove spine. Chop the garlic into small pieces.
  3. Fry the products from the second step together in olive oil and salt. The liquid should completely evaporate from the pan.
  4. Cooled seafood to send to the salad bowl to the eggs. To add the quarters of cherry, sliced ​​avocado without peel and salad torn by hand.
  5. Add mayonnaise to the appetizer and add salt to taste.

On top of the finished dish, you can put thin cheese parmesan.

To make the salad really tasty, it is important to choose the right products for it. Avocados should be chosen with soft, delicate pulp, similar in texture to butter. It is better to purchase shrimps in unpeeled form and independently remove the shell and all that is superfluous from them. Both large and small copies are suitable.

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