Shrimp & Avocado Salad
with creamy green sauce, fresh herbs & pickled onion
Compared to other fruits, avocado is high in protein. For instance, while a pear contains 1 gram of protein, a whole avocado contains as much as 6 grams.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
½ piece
Avocado
½ piece
Red onion
200 g
Potatoes
1 piece
Little gem
5 g
Fresh chives, dill & flat leaf parsley
½ sachet(s)
Yellow mustard seeds
(Contains Mustard)
½ piece
Garlic
15 milliliters
Honey-ginger dressing
(Contains Mustard)
Not included in your delivery
1 tablespoon
Olive oil
2 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
75 milliliters
Water
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Wash the potatoes and cut into quarters. Transfer to a deep frying pan and pour in two thirds of the water (see pantry for amount). Cover with the lid, then steam for 12 - 15 minutes over medium-low heat, tossing occasionally. Drain if necessary, then drizzle with olive oil and fry for 5 - 7 minutes until done. Season to taste with salt and pepper.
Meanwhile, finely chop the onion. In a small saucepan over medium heat, combine the white wine vinegar with the sugar and the rest of the water (see pantry for amounts). When the sugar has dissolved, add the onion and the mustard seeds and allow to cook gently for 10 - 15 minutes.
Halve and pit the avocado, then remove the skin and slice the flesh. Cut the little gem into strips. Separate the dill from the herb mix, then finely chop it and set aside. Finely chop the parsley and the chives.
To a tall container, add the mayonnaise, extra virgin olive oil and white balsamic vinegar, along with (per person) 1 tbsp water and an eighth of the avocado. Season with salt and pepper, then use an immersion blender to process into a smooth sauce. Stir in half each of the parsley and the chives, then set aside until serving.
Meanwhile, crush or mince the garlic. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic with the shrimp for 2 - 3 minutes. Turn off the heat and add the honey ginger dressing and the dill, then mix well to combine. Season to taste with salt and pepper.
In a salad bowl, combine the little gem with the potatoes and the green sauce. Toss well, then serve on plates and drizzle with the pickled onion and mustard seeds. Top with the avocado and the shrimp, then garnish with the rest of the chives and parsley.
Did you know… shrimp may be low in calories, but they are rich in protein and calcium.