Shrimp and Avocado Salad
A juicy shrimp, avocado, and fresh tomato salad on a bed of arugula, brightened by a lemon dressing and the creamy notes of avocado.
- Time
- 15 min
- Serving
- 383 kcal
- Ingredients
- ≈ $5.54
- Protein
- 31 g
Ingredients
- 1 Peeled shrimppack 400 g ≈ $8.50 130 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Arugulapack 100 g ≈ $2.80 50 g
- 4 Tomatoes≈ $4.67 per kg 100 g
- 5 Cucumbers≈ $3.67 per kg 60 g
- 6 Lemon≈ $4.65 per kg 15 g
- 7 Olive oil 10 ml
- 8 Garlic≈ $10.00 per kg 2 g
- 9 Salt 1 g
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: peel1 the shrimp, wash the arugula3 and tomatoes4, halve the avocado2, remove the pit and dice into 1–2 cm cubes, cut the lemon6 in half and keep it handy.
Prepare: cut the lemon6 in half and prepare the juice for the dressing, heat a 20–24 cm skillet over medium heat and add a small amount of oil.
Prepare: peel1 the garlic8 and finely chop it; have salt and black pepper ready to taste.
Work on the skillet: fry the garlic8 over low heat for 1 minute until aromatic, then raise the heat to high and add the shrimp; fry 3 minutes, stirring, until pink and fully cooked.
Remove from heat, season the shrimp with salt and pepper to taste.
Assembly: in a separate bowl mix avocado2, tomatoes4 and arugula3, if needed drizzle with a small amount of lemon6 juice.
Dressing: in a bowl whisk together lemon6 juice, oil, salt and pepper to taste.
Combination: transfer the vegetables to a plate, gently toss with the shrimp, add the dressing and toss gently.
Serving: serve on a plate, garnish with a lemon6 wedge if desired; serve immediately.
Tips
- Why it works
- Cook shrimp over high heat for the last 3 minutes to kill bacteria instantly. Undercooked shrimp smell fishy and turn rubbery.
- Substitutions
- Use cucumber instead of cucumbers (60g) for crunch, or swap avocado for 100g mashed banana if no avocado. Skip garlic if you dislike its smell.
- Common mistakes
- Overcooked shrimp turn gray and mushy; check by cutting one open. It should stay pink and firm. Timing is critical: 3 minutes max after raising heat.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat shrimp only (30 sec in a pan) and toss with cold salad ingredients. Freezing ruins texture.
- Serve with
- Pair with warm crusty bread to soak up dressing, or serve as a light meal after a spicy dish to balance heat.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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