Healthy Gourmet Kitchen

Shrimp Salad with Avocado

4
Average: 4 (1 vote)
(1 vote)
Shrimp Salad with Avocado
share Share
print
bookmark_border Copy URL
Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Healthy, because

Even smarter

The protein-rich shrimps strengthen the muscles and provide good quality body building material. The less frequently occurring trace element iodine is also found in the crustaceans and supplies the thyroid gland for hormone production. Meanwhile, creamy avocado supplies important fatty acids which have particularly beneficial effects on the heart and circulation. The magnesium of the fat-rich fruit supports the build-up of muscle tissue and is helpful in the case of cramps.

This salad is not only optically piled up quite high, but you should also try it with fresh North Sea crabs. Wonderful! The salad is of course perfect as a gourmet starter. But served with fresh bread, it can quickly be turned into a dinner.

Ingredients

for
2
Ingredients
2 large shrimp or crabs (cooked)
1 Tbsp Lime juice
1 Beefsteak tomato
50 grams red Bell pepper
1 red onion
50 grams Smoked bacon
1 Tbsp balsamic vinegar
125 grams Mozzarella
50 milliliters Natural yogurt
1 Tbsp Horseradish cream (jarred)
sugar
1 Avocado
3 Tbsps lemon juice
white peppers
salt
freshly ground peppers
Corn salad (rinsed and drained)
Tarragon (for garnish)
crayfish (for garnish)
How healthy are the main ingredients?
MozzarellaonionsugarAvocadosaltTarragon

Preparation steps

1.

Cut the shrimp into bite-sized pieces. Season with salt and white pepper, drizzle with lime juice, cover, and chill.

2.

Peel and chop the onion. Remove the bacon from the rind, and dice. Fry the bacon in a nonstick pan, then add the onions and sauté until browned. Drizzle with the balsamic vinegar, and season to taste with pepper.

3.

Rinse and dry the tomatoes. Halve the tomatoes, remove the seeds, and finely dice. Rinse, trim, and finely dice the peppers. Mix the tomato and peppers, and season to taste with salt, sugar, and pepper.

4.

Finely dice the mozzarella. Mix the yogurt with the horseradish and lemon juice. Season to taste with salt, sugar, and white pepper. Mix in the mozzarella, cover, and chill in the refrigerator.

5.

Halve the avocado, remove the seeds, and remove the pulp. Dice the avocado, drizzle with 2 tablespoons of lemon juice, and season to taste with salt and white pepper.

6.

Place a 10 cm (approximately 4 inch) ring on a plate. Place half of the pepper mixture in the ring, then press down. Top with half of the mozzarella mixture, and press down over the pepper mixture until firm. Top with the onion and bacon mixture, press down firmly, and remove the ring carefully. Place the ring over the top layer, then layer half of the avocado. Remove the ring and place over the top of the avocado. Top the avocado with half of the marinated shrimp. Remove the ring and garnish with the lobster antenna. Repeat this process for the second shrimp salad. Garnish the salads with lettuce, and serve.