Shrimp and Avocado Salad
Thaw the shrimp in cold water for 5–7 minutes and pat dry with a paper towel. Heat half the oil with the crushed garlic clove and sauté the shrimp for 1–2 minutes, just until warmed through. Remove the garlic. Dice the avocado and immediately drizzle with some of the lemon juice so it does not darken. Halve the cherry tomatoes, cut the cucumber into half-moons, and tear the lettuce leaves. Mix the remaining oil and lemon juice with salt and pepper, dress the vegetables, and arrange the shrimp on top.
Ingredients
- ✓Cooked-frozen peeled shrimp
- ✓Avocado
- ✓Cherry tomatoes
- ✓Cucumber
- ✓Leaf lettuce
- ✓Olive oil
- ✓Lemon juice
- ✓Garlic
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Thaw the shrimp in cold water for 5–7 minutes and pat dry with a paper towel.
- 2
Heat half the oil with the crushed garlic clove and sauté the shrimp for 1–2 minutes, just until warmed through.
- 3
Remove the garlic.
- 4
Dice the avocado and immediately drizzle with some of the lemon juice so it does not darken.
- 5
Halve the cherry tomatoes, cut the cucumber into half-moons, and tear the lettuce leaves.
- 6
Mix the remaining oil and lemon juice with salt and pepper, dress the vegetables, and arrange the shrimp on top.
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