Salad with Prawns and Avocado Easy Recipe and Step by Step

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step by step salad recipe with shrimp and avocado

Today we prepare a simple and tasty salad recipe, a perfect idea as a snack for summer days, although in Andalusia we can find it as a tapa in many bars at any time of the year: Salad with Prawns and Avocado.

Salad is one of those recipes that each has its own way of making, and with the ingredients that we like the most or that we usually have at home. This fresh shrimp and avocado salad is perfect to share in a meeting with friends.

Ingredients: For 6 people

  • 3 medium potatoes
  • 1 large carrot
  • 50 gr scallion
  • 1 Avocado
  • 2 eggs
  • 200 gr shrimp
  • Lemon juice
  • Salt
  • Fresh parsley
  • Olive oil
  • Sunflower oil (150ml)

Here YOU CAN SEE RECIPE VIDEO:

Step by step Salad with shrimp and avocado:

First of all we are going to cook whole and unpeeled potatoes in abundant water, and the carrot that we will have peeled before.

We put it in the cold water, we take it to the fire and we will have it boiling until we see that they are tender (it should not be overcooked).

Now, we take it out and let it cool. We are going to cook an egg, we put it with the cold water and when it breaks to boil we will count 8 minutes. Remove from heat and let cool.

Then, once the potatoes have cooled and we can handle without burning, we peel them and cut them into small dice. Then we will do the same with the other ingredients (carrot, scallion, avocado and cooked egg).

Then, we put all the ingredients that we have cut in a bowl, when we pour the avocado we sprinkle it with a few drops of lemon juice to prevent it from rusting.

Peel and reserve the shrimp skins

Now, we are going to peel the prawns, reserving the skins and heads on one plate and on another plate the bodies that we are going to cut in half.

Then, we put in a pan a thread of olive oil and when it is very hot we throw the shrimp bodies and sauté them for a few seconds so that they are juicy. We also add some salt and remove from heat.

Now, in the same pan we pour about 70 ml of olive oil (2 or 3 tablespoons) and pour the heads and skins.

Then, we crush well so that they release all the flavor in the oil that we will use now to make the mayonnaise.

Then, strain the shrimp oil and put it in the glass where we are going to prepare the mayonnaise, add 1 egg, salt and a little more sunflower oil (you can also do it with mild olive oil).

Now we place the blender arm stuck to the bottom of the glass and start beating without moving the arm until we see that the mayonnaise begins to emulsify.

Finally, we add a few drops of lemon juice or vinegar, we beat again a little more and that's it. Now we add a few tablespoons of the mayonnaise to the bowl where we have all the ingredients.

Mix well and let cool in the fridge for at least 2 hours, if we leave it longer it will be richer and it will have taken the flavor better.

Did you like this recipe? Do you have any questions or queries to ask? You can leave a comment a little below this recipe and I will answer you as soon as possible 🙂

Other salad recipes:

Russian salad in the style of my mother -> CLICK HERE TO SEE THE RECIPE

Easy Seafood Salad -> CLICK HERE TO SEE THE RECIPE

Salmon salad -> CLICK HERE TO SEE THE RECIPE

Melva Salad -> CLICK HERE TO SEE THE RECIPE


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