Shrimp and avocado salad with arugula
If you want to surprise your family and guests with a restaurant-quality dish and not spend too much time on it, this salad is for you. Flavorful dressing, shrimp, slightly spicy arugula, and ripe avocado are all you need, but the results are sure to please. This salad is hearty enough to replace a light dinner.
Constituents:
- shrimps – 450 g
- cherry tomatoes – 12 pcs .
- avocado – 2 pcs.
- arugula – 150 gr.
- green onion - 1 feather
- olive oil – 4 tbsp.
- balsamic vinegar – 1 tbsp .
- salt – to taste
Cooking:
Boil the shrimp in boiling salted water with bay leaf and oregano pepper for 4-5 minutes.
Boil the shrimp in boiling salted water with bay leaf and oregano pepper for 4-5 minutes.
Peel the cooked shrimp from the shell and remove the vein.
Rinse the arugula, pat dry, and chop (or slice) into small pieces.
Cut the tomatoes into halves. Chop the onion finely.
Cut a ripe avocado (it should be soft) in half, remove the pit and peel off the skin. Slice the avocado into thin slices.
For the dressing, thoroughly mix the olive oil with the balsamic bite, salt and freshly ground black pepper.
In a bowl, combine the arugula, shrimp, tomatoes, onion and avocado, pour over the dressing and mix gently (so the avocado doesn't turn to mush).
Arrange the salad on plates. Sprinkle the salad with grated parmesan, if desired.
Enjoy!"
