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Shrimp and egg salad

0
808
Kitchen European
Calorie content 118.3 kcal
Portions 2 port.
Cooking time 10 min.
Proteins * 8 gr.
Fats * 10.5 g
Carbohydrates* 3.4 gr.
* per 100 gr. product
Shrimp and egg salad
Content

This salad has a very interesting and unusual presentation. We will use avocado instead of individual salad bowls. The pulp will mix with the salad, and the rind will help create the entourage of the dish. The salad itself, dressed with sour cream sauce, turns out to be tender and light.

Ingredients

Cooking process

step 1 out of 10
Wash the avocados and cut them in half, twist them opposite each other and remove the pit.
step 2 out of 10
Take out the pulp with a teaspoon and set the skins aside, later you will put the salad in them.
step 3 out of 10
Cut the avocado pulp into small pieces.
step 4 out of 10
Boil the eggs for 10 minutes, put them in cold water and let cool, so the shell will come off easily. Peel and chop them finely.
step 5 out of 10
Rinse the greens well, shake off excess moisture and cut into small pieces, put it in a bowl.
step 6 out of 10
Peel the shrimp and rinse. If the shrimp are large, divide each into two.
step 7 out of 10
Pour oil into a hot skillet, add finely chopped garlic clove and add shrimp. Fry them for just a minute and transfer to the salad.
step 8 out of 10
Combine soy sauce, black pepper and sour cream in one bowl.
step 9 out of 10
Pour the dressing into the salad and mix well.
step 10 out of 10
Put the salad in avocado skins, top with a whole shrimp and a leaf of greenery.

Surprise and enjoy cooking!

 

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