Avocado with raw vegetable salad and shrimp
The avocado appetizer with raw vegetable salad and shrimp is a delicious and elegant choice, perfect for any occasion. This recipe not only adds a splash of color to the plate, but it is also a savory combination of flavors, textures, and nutrients. We will explore the necessary steps to create this dish, enriched with useful information and tips that will help you achieve an outstanding result.
Preparation time: 30 minutes
Chilling time: 30 minutes
Number of servings: 4
Ingredients
- 4 avocado halves
- 100 g celery
- 100 g carrot
- 100 g mayonnaise (you can use homemade mayonnaise for a more authentic taste)
- 1 lemon (juice and zest)
- 100 g tuna (canned in water, well drained)
- 1 teaspoon onion (finely chopped)
- Salt and pepper, to taste
- 2 green lettuce leaves (for serving)
- 4 small tomatoes (cherry type, to create roses)
- Parsley leaves (for decoration)
- 180 g shrimp (cooked and peeled)
Preparation
Step 1: Preparing the raw vegetable salad
1. Wash and peel the vegetables: Start by peeling the carrot and celery. Make sure to wash them well to remove any impurities.
2. Cut the vegetables: Using a sharp knife or grater, cut the carrot and celery into thin strips, julienne style. This will add a crunchy texture to the salad.
3. Mix the ingredients: In a bowl, combine the cut vegetables with mayonnaise and tuna (make sure the tuna is well drained to avoid excess water). Add the finely chopped onion, which has been squeezed to remove moisture, and season with salt and pepper to taste.
4. Chill: Cover the bowl with plastic wrap and let the salad cool in the refrigerator for about 30 minutes. This will help blend the flavors.
Step 2: Preparing the avocado
1. Choose perfect avocados: Buy avocados that are slightly soft to the touch. These are the best for stuffing, as they can be easily cut without mashing.
2. Peel and cut: Use a sharp knife to cut the avocados lengthwise, then carefully remove the pit. Scoop out the flesh with a spoon, leaving a thin edge to form a vessel.
3. Lemon drizzle: Squeeze lemon juice over the avocado flesh to prevent oxidation and maintain vibrant color.
Step 3: Assembling the appetizer
1. Filling the avocado: Fill each avocado half with the previously prepared raw vegetable salad, making sure it is well packed.
2. Adding the shrimp: Place the shrimp on top of the salad to create an elegant appearance.
3. Decorating with tomatoes: Cut each cherry tomato into thin slices and form roses by rolling the slices. Place them on top, in the middle of the shrimp, for a special look.
4. Serving: Place each avocado half on a green lettuce leaf, and for an extra flavor, you can also add a little fresh parsley on top.
Personal note
For an extra touch of freshness, you can add a few drops of Tabasco sauce or a sprinkle of chili over the shrimp if you like a bit of spice. This appetizer pairs wonderfully with a dry white wine or a fresh citrus-based cocktail.
Nutritional benefits
This appetizer is not only delicious but also packed with nutrients! Avocado is rich in healthy fats, which are excellent for heart health. Shrimp provide a significant amount of protein, while the added vegetables are full of vitamins and fiber. A serving of this appetizer contains approximately 300 calories, making it a good choice for a snack or a starter at a larger meal.
Frequently asked questions
1. Can I use frozen avocado?
We recommend using fresh avocado to achieve the best texture and taste. Frozen avocado can become mushy and difficult to cut.
2. What else can I add to the raw vegetable salad?
You can add finely chopped cucumber or bell pepper for an extra splash of color and crunch.
3. How can I make homemade mayonnaise?
Blend 1 egg, 1 teaspoon of mustard, a pinch of salt, and gradually add oil while continuously mixing until you achieve a creamy consistency.
4. Is this recipe suitable for vegans?
You can adapt the recipe by using tofu or plant-based yogurt instead of mayonnaise and omitting the shrimp.
Possible variations
To diversify this appetizer, you can replace the shrimp with diced grilled chicken or feta for a vegetarian option. Additionally, you can experiment with different types of mayonnaise, such as garlic or dill-flavored, for a different taste.
Now you are ready to start cooking! This avocado appetizer with raw vegetable salad and shrimp will surely be a hit at any table. Enjoy every bite and delight in the reactions of your friends and family! Bon appétit!
Ingredients: 4 halves of avocado, 100 g celery, 100 g carrot, 100 g ready-made mayonnaise, 1 lemon, 100 g tuna (canned in water), 1 teaspoon finely chopped onion, salt, pepper, decoration; 2 lettuce leaves, 4 small tomatoes (cherry type for garnish), parsley leaves, 180 g shrimp.
