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Shrimp, avocado and pineapple salad

835

Kitchen European

Calorie content 64.1 kcal

Portions 4 port.

Cooking time 25 minutes

Proteins * 3.2 gr.

Fats * 6.4 gr.

Carbohydrates* 4.1 gr.

Content

Today I want to share a recipe for an incredibly bright salad with shrimp, avocado and pineapple with an original serving. Try to cook, and I assure you, you will not remain indifferent. The salad combines perfect flavors that complement each other.

Ingredients

Cooking process

Wash the pineapple well under running water and pat dry. Then slice lengthwise and gently extract the pineapple pulp. Cut the pineapple pulp into medium cubes. Defrost the shrimp beforehand and then peel. Cut large shrimp in half. Save a few shrimp for garnish.

Wash the bell pepper thoroughly, dry, remove the seeds and core, cut into cubes. Peel the red onion, then rinse in water and chop finely. Wash the avocado thoroughly, dry it, then cut it lengthwise, carefully remove the pit using a tablespoon, remove the avocado pulp and cut it into medium cubes.

Make a coconut dressing. In a bowl, combine coconut milk, curry, ground paprika, salt and lime zest. Mix well. Make a ginger dressing. Peel the ginger and finely grate, put in a second bowl, add olive oil, lemon juice, grain mustard, salt and black pepper. Mix thoroughly.

Rinse the arugula thoroughly under cold water, and then shake off excess moisture. Put the prepared ingredients in a deep container. Stir the salad thoroughly. Put the prepared salad in pineapple boats, garnish with shrimps and herbs on top.