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➠ Shrimp salad with avocado and iceberg lettuce

Shrimp salad with avocado and iceberg lettuce

1059

Kitchen European

Calorie content 93.2 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 8.7 g

Fats * 8.7 g

Carbohydrates* 6.8 g

Shrimp salad with avocado and iceberg lettuce

Content

I propose to prepare a simple and quite tasty salad with shrimp, avocado and iceberg salad. The salad is light and satisfying. The cooking process is quite simple and will take almost no time from you. This salad is perfect for every day and for a festive feast.

Ingredients

Cooking process

Rinse the Iceberg salad thoroughly under cold running water, and then shake off excess moisture and dry. Then slice thinly.

Wash the avocado thoroughly, dry it, then cut it lengthwise, carefully remove the pit. Using a tablespoon, remove the avocado pulp.

Cut the avocado pulp into medium-sized cubes. Wash the lemon thoroughly, dry it, then cut it in half. Squeeze the lemon juice from the lemon half and drizzle over the sliced avocado.

Wash the tomatoes thoroughly under running water, then pat dry with paper towels and cut into cubes, after removing the stalk.

Put the prepared ingredients in a deep bowl, salt and mix well.

Prepare a dressing. Squeeze the juice of the second half of the lemon into a small container. Then add olive oil, mustard, salt and pepper, then mix well using a fork until smooth.