Avocado and shrimp salad

Avocado and shrimp salad

Ingredients

200 gr. of ripe Avocado
250 gr. of tomato
300 gr. of potato
150 gr. of carrots
80 -100 gr. of tuna
150g cooked and peeled shrimps (or prawns)
3-4 anchovy fillets Juice of half a lime
30 gr. of mayonnaise (optional)
Some coriander leaves

Preparation

Choose ripe avocados and good tomatoes -when season allows- and this will be the key to success for this salad to brighten up our summer nights.

Mahonese is optional, so if we want a lighter version we just have to do without it and replace it with any other vinaigrette. Ingredients 200 gr. of ripe avocado 250 gr. of tomato 300 gr. of potato 150 gr. of carrot 80 -100 gr. of tuna 150 gr. of cooked and peeled prawns (or prawns) 3-4 anchovy fillets Juice of half a lime 30 gr. of mayonnaise (optional) Some coriander leaves.

We wash, peel and cut the potatoes and carrots into small cubes. We steam them. If we make them in the oven -15 minutes at 200 celsius degrees – they will give us sweetness and a very rich flavour. Leave to warm up.

We peel the avocados and cut them into small pieces. We also cut the tomatoes without skin. Put the tomato pieces in a bowl with the avocado and the juice of half a lime so that it does not rust. Add the tuna, the cooked and peeled prawns, the chopped anchovy fillets and the chopped coriander. Stir gently and add the potato and carrot. Season to taste and add the mayonnaise or vinaigrette. Stir, cover with film and keep in the fridge for at least 1 hour. We can decorate with some extra prawns and some coriander leaves.

Translated with www.DeepL.com/Translator (free version)

We peel the avocados and cut them into small pieces. We also cut the tomatoes without skin. Put the tomato pieces in a bowl with the avocado and the juice of half a lime so that it does not rust. Add the tuna, the cooked and peeled prawns, the chopped anchovy fillets and the chopped coriander. Stir gently and add the potato and carrot. Season to taste and add the mayonnaise or vinaigrette. Stir, cover with film and keep in the fridge for at least 1 hour. We can decorate with some extra prawns and some coriander leaves.

Translated with www.DeepL.com/Translator (free version)

We peel the avocados and cut them into small pieces. We also cut the tomatoes without skin. Put the tomato pieces in a bowl with the avocado and the juice of half a lime so that it does not rust. Add the tuna, the cooked and peeled prawns, the chopped anchovy fillets and the chopped coriander. Stir gently and add the potato and carrot. Season to taste and add the mayonnaise or vinaigrette. Stir, cover with film and keep in the fridge for at least 1 hour. We can decorate with some extra prawns and some coriander leaves.

Leave a Reply