Preparation time 10min, cooking time 10min.
For 6 servings
From simple to more elaborated recipes , avocados add flair to any salad recipe.
450 g medium shrimp, deveined, peeled and cooked
2fresh avocado, halved, pitted, peeled, sliced, and divided
¼ Cup salsa verde
2 Tblsp.fresh lime juice
1 Tbsp. honey
¼ Tblsp.ground cayenne pepper
1 medium cucumber, peeled and diced
1 mango, peeled, and diced
1 medium sweet pepper, seeded and diced
½ Cup chopped cilantro leaves
Salt and fresh ground pepper, to taste
1bag baby spinach leaves
*Tblsp – table spoon
- Place one half of one avocado, the water, salsa verde, lime juice and honey in a blender.
- With the blender on puree setting, blend everything together until it will turn into smooth consistency.
- In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro.
- Divide spinach and remaining avocado onto six plates, top with shrimp mixture and drizzle with dressing.
CHL TIPS for serving avocados properly:
a) Save the best for last. Avocadostend to turn brown when exposed to the air, so let them be the last ingredient you add before serving to help keep them green for your presentation.
b) Sliced thinly or chopped? Avocados can be added in various ways on salads. Chopped/cubed pieces work best in chunkier salads that include a lot of various textures, while avocado slices add flair to mainly leafy green salads. Avocados also can be used as part of a reduced-calorie diet instead of other saturated fats. They contain a variety of essential nutrients.
c) Avocados add more “wow” impression to any dish. AND…It’s an impressively healthy berry (avocadosare considered a fruit because they fit all of the botanical criteria for a berry).When preparing salads for meals or as a vegetarian option at a dinner party, avocados can help make a plain green or pasta salad more impressive. Their rich texture moistens bow tie pasta salads and add good fats and nutrients to help make you feel satisfied but not guilty.