Spicy shrimp salad
Ingredients
- 2 (14 oz.) 2 (400 g) avocadoavocados
- ½ ½ lime, juicelimes, juice
- 5 oz. 140 g cucumber
- 2 oz. (2 cups) 55 g (425 ml) baby spinach
- 3 tbsp 3 tbsp olive oil, for frying
- 1 1 garlic clove, pressedgarlic cloves, pressed
- 2 tsp 2 tsp chili powder or sambal oelek
- 10 oz. 280 g shrimp, peeled
- fresh cilantro, for serving
- 2 tbsp 2 tbsp hazelnuts or salted peanuts (optional)
- ¼ cup 60 ml light olive oil or avocado oil
- 1 tbsp 1 tbsp fresh ginger, minced
- ½ ½ lime, juicelimes, juice
- ½ tbsp ½ tbsp tamari soy sauce
- ½ ½ garlic clove, pressedgarlic cloves, pressed
- salt and pepper, to taste
Per serving
Instructions
- Split avocado in half and remove pit. Scoop out avocado pieces with a spoon and cut in slices. Squeeze some lime juice over avocado. Peel and slice cucumber.
- Combine spinach, avocado and cucumber on a plate. Season with sea salt.
- Fry garlic and chili in oil. Add shrimp and fry on each side for a few minutes if raw. Pre-cooked shrimp should only be heated up quickly. Salt and pepper to taste.
- Add shrimp on top of vegetables and sprinkle with nuts and cilantro.
- Mix ingredients for dressing with an immersion blender and drizzle over salad.
You could use a firm fish or chicken.
I had to stand at arm's length to do anything.
Chili powder is typically a blend of spices including peppers, cumin and garlic. You can use either chili powder of sambal oelek in this recipe.