Description
The avocado is the second title of "alligator pear". And what goes best with avocados? In my opinion, shrimp. Shrimp, in turn, is seafood, and they are very tasty in a salad. "Seafood salad" is one of the conditions of the contest "Scarlett March 8". Well, we, together with the "Alligator" participate in the competition.
Ingredients
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Avocado
1 piece
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Shrimp
100 g
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Chicken egg
1 piece
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Cucumber
1 piece
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Pepper
0.25 piece
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Pear
0.5 piece
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Cashews
-
Green onions
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Yogurt
1 Tbsp
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Cream cheese
1 Tbsp
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Mustard
1 tsp
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Salt
-
Green olives
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Lettuce
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Greens
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Lemon juice
Cooking
Avocado cut in half lengthwise. It is important to choose the right avocado. The fruit should be soft but resilient. If the avocado is too soft, then it is overripe, it is better not to buy, and if solid, you can leave it for a few days at room temperature and it will ripen.
To remove the pit, sprinkle the flesh with lemon juice. Remove the pulp with a spoon, gently separating it from the walls. The flesh is to be postponed, it will be useful for the sauce. "Boat" is also useful.
For salad, dice the cucumber.
Add pear, sliced and diced.
Add the chopped egg.
Bulgarian pepper - cubes.
Finely chopped shrimp.
Cashews (I just shredded with a knife) and green onions.
For the sauce - in a blender grind the avocado.
Add the natural yoghurt.
French mustard (can be normal, but I like this more seeds so nice crunch), and cheese "Ricotta" (you can substitute any creamy soft cheese or processed (in the bath, but the flavor will be a little different, for variety you can try)).
Sprinkle with salt and pepper the salad to taste. I'm a little salt and pepper and sauce.
Spread the salad in a boat. Set the boat on lettuce leaves.
Put the sauce. It is "stacked" because it's pretty dense.
Decorate with olives skewered on a toothpick. And greens. The salad is ready.
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