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Shrimp salad with avocados

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Ingredients for 6 servings:

  • 400 g shrimp, large, cooked and without shell
  • 2 avocados, ripe
  • 2 chicory
  • 1 jar cucumber(s) (dill cucumbers, 215 g)
  • 4 tbsp salad cream (15%)
  • 150 g sour cream
  • Salt
  • Tabasco
  • 2 tbsp vinegar (white wine vinegar)
  • 1 tbsp tomato ketchup
  • 1 bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Drain the shrimp, halve all but 6, peel the avocados, and dice the flesh. Clean the chicory, trim the tips from one stalk about 4 cm long, and set aside. Finely slice the remaining chicory. Drain the cucumbers and cut into small pieces. Mix everything carefully. Mix the salad dressing, cream, salt, Tabasco, vinegar, and ketchup and season. Finely chop the dill and carefully fold in. Cover and let it marinate in the refrigerator for 2-3 hours. Serve the salad in a bowl. Garnish with the remaining chicory and shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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