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Shrimp, avocado and corn salad

861

Kitchen European

Calorie content 57.3 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 4.6 gr.

Fats * 5.6 g

Carbohydrates* 4.1 gr.

Content

I want to share an interesting recipe for shrimp, avocado and corn salad. Such a salad is a frequent guest on our dinner table. The salad is perfect for everyone who cares about their diet and health. It turns out to be light and contains a large amount of vitamins. Cook and please yourself and your family!

Ingredients

Canned corn 3 pcs. Lime 2 pcs. Cherry tomatoes 300 gr. Fresh shrimps (peeled) 450 gr. Leaf salad 1 bundle Ground black pepper taste Salt taste Olive oil 2 tbsp Avocado 1 PC.

Cooking process

First of all, clean the shrimp from the shell and intestines. Wash the limes thoroughly, dry, cut in half and squeeze out the juice. Put the peeled shrimp in a bowl and pour over the lime juice.

Peel the corn, then grill or pan, then remove the kernels. Rinse lettuce leaves thoroughly under cold water, and then shake off excess moisture. Wash the cherry tomatoes thoroughly under running water, then pat dry with paper towels and cut in half.

Wash the avocado thoroughly, dry it, then cut it lengthwise, carefully remove the pit. Using a tablespoon, remove the avocado pulp and cut into wedges. Place lettuce, corn kernels, avocados, cherry tomatoes and shrimp in a salad bowl. Season with salt and pepper, season with olive oil and stir well.