AVOCADO AND SHRIMP SALAD
- 2 avocados
- 1 tomato
- 1 hard-boiled egg
- half onion
- 150 g shrimp
- Marie Rose sauce
Salads are one of the stellar dishes of the summer. There are many reasons for which they are the protagonists of our table during the summer, on one hand they are perfect to stay hydrated and cool us from the heat, as water counts for more than 90% of a vegetable’s composition.
On the other hand, they provide vitality and purify the organism, as they eliminate excess liquid. Furthermore, salads, thanks to the leafy vegetables and their vitamins, are our allies for protecting the skin against the sun’s rays, responsible for premature ageing and the appearance of melanomas. If, on top of all of this, you add that they regulate our intestinal transit, have very few calories and prevent anaemia, then many of you will be thinking about making a delicious and nutritious salad right away. Take note of today’s proposal with a #bluestreak, a recipe in which avocado and shrimp are the prominent ingredients.
They are two very healthy foods for our organism. The first, avocado, has a high energy and nutritional value thanks to the vitamin E and heart-healthy fats, in addition to being an excellent antioxidant which helps reinforce our immune system. Avocados also revitalise our skin, giving it greater smoothness and elasticity.
Shrimp, due to their high content of minerals such as zinc, are great allies in the development of immunological cells and antibodies, in addition to being a good source of protein.
To prepare this delicious avocado and shrimp recipe, we will begin by dicing all the ingredients. Set aside a couple of shrimp to use as a final garnish. Then, mix everything in a bowl and add two tablespoons of Marie Rose sauce as dressing. To plate up in an attractive and original way, you can use the avocado peel – previously emptied – filling it with the seasoned ingredients. Place a couple of shrimp on top and your summer salad is ready to go.