Salad with shrimp, avocado and cucumber

Salad with shrimp, avocado and cucumber

Salad with shrimp, cucumber and avocado – light and very tasty!

Ingredients for “Shrimp, Avocado and Cucumber Salad”:

• Shrimp (boiled) - 300 g
• Cucumber - 1 pc.
• Avocado - 1 piece
• Garlic - 2 teeth.
• Olive oil - 4 tbsp. l.
• Lemon juice - 1 tsp.
• Mint (dry) - 1/8 tsp.
• Thyme (dry) - 1/8 tsp.
• Salt - to taste
• Dark pepper - to taste

Production time: 20 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for Salad with Shrimp, Avocado and Cucumber:

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September 24 Ivelinas # (recipe creator)

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10 Indescribably Delicious Shrimp Salads

These tasty combinations with cheese, chicken, vegetables, fruits and more will appeal even to those who don’t like seafood.

1. Salad with shrimp, reddish onions and herbs

Ingredients

• 450 g shrimp;
• 1 small reddish onion;
• 1 celery stalk;
• 3–5 sprigs of dill;
• 110–120 g mayonnaise;
• 1 teaspoon Dijon mustard;
• 2 teaspoons lemon juice;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut the onion and celery into small pieces. Chop the dill. For dressing, mix mayonnaise with mustard and lemon juice.

Place shrimp with onion, celery and dill in a bowl. Add mayonnaise sauce, salt, pepper and stir.

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• 10 refreshing celery salads

2. Salad with shrimp and pineapple

Ingredients

• 450 g shrimp;
• 1 pineapple;
• 1 cucumber;
• 1 avocado;
• ½ jalapeno pepper;
• 5–6 sprigs of cilantro or other greens;
• 1 lime;
• salt - to taste;
• black pepper - to taste;
• ¼ teaspoon sriracha sauce or other hot sauce.

Manufacturing

Boil the shrimp until cooked, cool and peel.

Cut the pineapple into two parts. Extract the pulp, take about ¼ and grind in a mortar to obtain juice. Cut the rest into small pieces along with shrimp, cucumber and avocado. Chop the jalapeno. Chop the greens. Squeeze the juice out of the lime.

Place shrimp, pineapple, cucumber, avocado, jalapeno and greens in a salad bowl. Season with salt, pepper, hot sauce, pineapple and lime juice. Serve in a salad bowl or pineapple skin.

Rate the taste

• 10 delicious salads with pineapple

3. Salad with shrimp, apples and grapes

Ingredients

• 450 g large shrimp;
• 1–1½ apples;
• 3–4 stalks of celery;
• 200 g seedless grapes;
• 1–2 stalks of green onions;
• 1 sprig of tarragon;
• 35–50 g almonds;
• 100–150 g mayonnaise;
• 1 tablespoon lemon juice;
• 1 teaspoon Dijon mustard;
• salt - to taste;
• black pepper - to taste;
• 12 lettuce leaves.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut apples, celery and shrimp into small pieces, grapes into halves. Chop the green onions and tarragon. Grind the almonds and fry them in a frying pan without oil for a few minutes.

Combine mayonnaise with lemon juice, mustard and tarragon.

Place shrimp in a bowl along with apples, grapes, celery, almonds and onion. Season with sauce, salt and pepper. Place on a plate with lettuce leaves.

Take note 🍎

• 10 delicious salads with apples

4. Caesar salad with shrimp

Ingredients

• 250–300 g shrimp;
• 6–8 quail eggs;
• 50 g parmesan or other hard cheese;
• 6 cherry tomatoes;
• 2 slices of bread;
• 3 cloves of garlic;
• 2 tablespoons olive oil;
• ½ bunch of romaine or iceberg lettuce;
• 3-5 tablespoons Caesar dressing.

Manufacturing

Boil the shrimp and eggs until cooked. Cool and peel. Grate the cheese on a small grater. Cut the cherry tomatoes and eggs into halves, and the bread into small pieces.

Pass the garlic through a press, mix with olive oil, and heat in a frying pan over medium heat. Brown the bread in a couple of minutes, then place on paper towels and cool.

Tear the salad with your hands or chop it coarsely. Place in a bowl, pour over the sauce, add eggs, tomatoes, shrimp and croutons. Sprinkle cheese on top.

Try it 🥚

• 10 egg salads that will help out in any situation

5. Salad with shrimp, avocado and tomatoes

Ingredients

• 200–300 g shrimp;
• 1 avocado;
• 6 cherry tomatoes;
• 1 bunch of lettuce;
• 3–4 sprigs of dill;
• 100 g mayonnaise;
• 1½ tablespoons ketchup;
• tabasco - to taste;
• 1 tablespoon whiskey;
• 1 tablespoon lemon juice;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut the avocado into small pieces, cherry into halves. Tear the salad with your hands. Chop the dill.

For dressing, combine mayonnaise with ketchup, Tabasco, whiskey, lemon juice, salt and pepper.

Place shrimp in a bowl with lettuce, dill, avocado and tomatoes. Add sauce and stir.

Be sure to prepare it 🥑

• 10 brightest avocado salads for real gourmets

6. Salad with shrimp, eggs, corn and cucumber

Ingredients

• 700–800 g shrimp;
• 5–6 eggs;
• 3 cucumbers;
• ½ onion;
• 1 can of corn (300 g);
• salt - to taste;
• black pepper - to taste;
• 100 g mayonnaise.

Manufacturing

Boil the shrimp and hard-boiled eggs for 10 minutes until tender. Cool, peel and cut into small pieces along with cucumbers and onions. Drain the juice from the corn.

Place everything in a bowl, salt, pepper and season with mayonnaise.

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• 10 best corn salads

7. Salad with shrimp, cheese and pine nuts

Ingredients

• 4 cloves of garlic;
• 5 tablespoons of olive oil;
• 500 g peeled shrimp;
• 2 tablespoons lemon juice;
• salt - to taste;
• 200 g of lettuce;
• 2–3 sprigs of dill or other herbs;
• 50 g pine nuts;
• 1 teaspoon mustard;
• 1 teaspoon sugar;
• 1 teaspoon dried oregano;
• 200 g mozzarella cheese (small balls).

Manufacturing

Cut half the garlic into small pieces. Fry for a few minutes over medium heat with 2 tablespoons of oil. Remove the garlic and replace it with shrimp, half the lemon juice and salt. Cook for 5–7 minutes or slightly longer. Place on a plate and cool.

Tear lettuce with your hands. Chop the greens. Dry the pine nuts in a frying pan without oil for a few minutes. To make the dressing, mix the remaining oil with mustard, lemon juice, sugar, oregano, herbs, 2 minced garlic cloves and salt.

Place lettuce, tomatoes, shrimp and cheese on a plate. Pour over the sauce and sprinkle with pine nuts.

Enjoy the taste 🧀

• 10 cool salads with cheese

8. Salad with shrimp and smoked chicken

Ingredients

• 3 testicles;
• 2–3 potatoes;
• 1 carrot;
• 200 g shrimp;
• 2 pickled cucumbers;
• ½ apple;
• 100 g smoked chicken;
• 3 tablespoons of mayonnaise;
• 3 tablespoons sour cream;
• 1 tablespoon soy sauce;
• 100 g canned peas;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes, carrots and shrimp until tender. Cool, peel and cut into small pieces along with cucumbers, apple and chicken.

For dressing, mix mayonnaise with sour cream and soy sauce.

Place shrimp, eggs, chicken, cucumbers, potatoes, carrots and peas in a bowl. Season with salt, pepper and pour over the resulting sauce.

Amaze your guests 🥓

• 10 hearty salads with ham that you want to eat immediately

9. Salad with shrimp, squid, crab sticks and reddish caviar

Ingredients

• 5 eggs;
• 500–600 g shrimp;
• 500–600 g squid;
• 200 g crab sticks;
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste;
• 130–150 g of reddish caviar.

Manufacturing

Boil hard-boiled eggs for 10 minutes, shrimp and squid until cooked. Cool and peel.

Cut the squid, egg whites and crab sticks into small pieces. Place in a bowl with shrimp, salt, pepper and add mayonnaise. Add reddish caviar and stir gently so that it does not burst.

Pamper your family 🥗

• 10 ordinary and tasty salads with salmon and other reddish fish

10. Salad with shrimp, oranges and pomegranate

Ingredients

• 220–250 g shrimp;
• 60–70 g goat cheese;
• 1 orange;
• 200–250 g of salad greens;
• 80 g lemon seeds;
• pomegranate sauce - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel.

Mash the cheese with a fork. Remove the skin from the orange slices. Chop the greens. Mix everything with lemon seeds and season with sauce.

Salad with shrimp, avocado and cucumber: recipe from Yulia Vysotskaya

Salad with shrimp and avocado and cucumber from Yulia Vysotskaya is a good dish for both a formal table and an everyday menu. It is prepared as simply and quickly as possible, because all the ingredients are ready-made and do not require additional heat treatment.

Ingredients:

• 100 g shrimp;
• 1 avocado;
• 1 fresh cucumber;
• 1 tsp. lemon juice;
• 1-2 lettuce leaves;
• 1 tsp. mustard;
• 1 pinch of salt;
• 2 tbsp. l. vegetable oil.

How to make shrimp and avocado salad

Shrimp can be purchased already cooked, but frozen - with or without the shell. It is better to defrost at room temperature. Then clean the seafood, thoroughly wash it and remove all excess. Sprinkle them with lemon juice and stir, leave to marinate for 10 minutes.

It is better to take an avocado of medium ripeness, because an unripe fruit is very hard and bitter, while an overripe one is very soft and does not hold its shape in a salad. Peel the avocado, remove the pit, cut into cubes or bars. Transfer to a salad bowl.

Wash the lettuce leaves and dry them. Finely chop and place in a salad bowl.

Wash the fresh cucumber and cut it on both sides. Be sure to check that it is not bitter. Cut into strips or cubes and add to the rest of the ingredients.

Toss the shrimp with the remaining lemon juice into the salad.

Lightly salt the salad, season with mustard (spicy or mild) and vegetable oil.

Stir everything thoroughly. Salad ready.

It is better to serve the dish right away - then it tastes better. To serve, choose a wonderful salad bowl or small bowls separately for each taster.

And be sure to try the salad with shrimp and mussels, you will literally love it.

Salad with shrimp, avocado and cucumber

Salads. There are so many recipes, and so different. A universal dish, suitable for both everyday life and holidays. Probably every housewife has her own signature recipe, with its own “hidden” ingredient or production method.

So for this traditional salad “Shrimp with Avocado” I somehow found my trick. With a fairly neutral, delicate taste, it added some piquancy and sharpness.

Salad with avocado and shrimp is absolutely easy to make and delights with its good taste. That's why he is very popular. The products included in its composition are no longer exotic in our time and are available to everyone.

• Total cooking time – 0 hours 15 minutes
• Active cooking time – 0 hours 15 minutes
• Cost – average cost
• Calorie content per 100 g – 110 kcal
• Number of servings – 4 servings

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How to make a salad with shrimp, avocado and cucumber

Ingredients:

• Shrimp – 300 g frozen cooked
• Garlic – 1 tooth.
• Red hot pepper - to taste
• Lemon juice – 2 tbsp. into shrimp
• Parsley – 3 handful(s)
• Olive oil – 2 tbsp.
• Butter – 1 tsp.
• Salt - to taste
• White pepper - to taste
• Avocado – 1 pc.
• Lemon juice – 2 tbsp. for avocado
• Cherry tomatoes – 10 pcs.
• Cucumber – 1 pc.
• Salad – 1 handful(s) Corn
• Vinegar – balsamic if desired

Manufacturing:

First you need to defrost the shrimp. The best way to do this is to leave it at room temperature for several hours until completely defrosted. After that, throw it into a colander to get rid of excess water.

Peel the garlic, cut in half, remove the core. Chop finely.

Grind the reddish hot pepper.

. also finely chop the parsley.

Squeeze lemon juice.

Heat a frying pan with olive oil and butter. First add chopped garlic and hot pepper. Fry briefly, about half a minute.

. and then add shrimp.

Immediately pour in 2 tablespoons of lemon juice and add parsley. Add salt and pepper. Fry everything together for about a minute (no more), stirring constantly. Remove from heat and set aside. While the shrimp are cooling.

. Peel the cucumber and cut into cubes.

Cut the avocado in half, remove the pit and also cut into cubes.

Place in a bowl and add lemon juice to prevent it from darkening.

Cut cherry tomatoes in half.

Serve perfectly in glasses, laying in layers:
lettuce leaves - avocado - tomatoes - cucumber - shrimp.

Pour the sauce left over from frying the shrimp on top. You can add a few drops of balsamic vinegar for extra spice.

Please note that this salad is suitable for dietary purposes.
Simple and quick to make.
Rich in vitamins and beneficial minerals. It amuses not only with its special taste, but is also incredibly beautiful, no more terrible than any restaurant dish.