Shrimp and Avocado Salad with Eggs

This delightful shrimp and avocado salad is a refreshing dish perfect for any occasion. The combination of fresh avocados, tender shrimp, hard-boiled eggs, and red onions creates a satisfying and savory meal. The creamy touch of mayonnaise ties all ingredients together, providing a delightful balance. Ideal as a light lunch or dinner option, it promises both health benefits and rich flavors. This recipe is simple and quick to prepare, making it an excellent choice for busy days. You can easily adjust the ingredients to accommodate dietary preferences. Whether you're serving it as the main dish or a side dish, this salad is sure to impress. The vibrant colors and textures make it visually appealing as well. Enjoy a nutritious and delicious meal with minimal effort and maximum flavor.

Ingredients

Main Ingredients

• 1 pack of cleaned small shrimp
• 4 eggs
• 3 avocados

Additional Ingredients

• Mayonnaise (to taste)
• 1 red onion

Preparation Time

• Total Time: 20 minutes

Step-by-Step Instruction

1. Begin by placing the four eggs in a saucepan filled with water. Bring the water to a boil over medium heat.
2. Once boiling, reduce the heat and let the eggs simmer for about 9 minutes.
3. While the eggs are boiling, peel and dice the avocados into small cubes. Remember to remove the pit first.
4. Finely chop the red onion and set aside.
5. After 9 minutes, remove the eggs from the heat and transfer them to a bowl of ice water to cool.
6. Once cooled, peel the eggs and dice them into small pieces.
7. In a large salad bowl, combine the diced eggs, avocados, red onion, and the pack of cleaned shrimp.
8. Add the mayonnaise to the mixture. Start with a small amount and add more to reach your desired creaminess.
9. Mix all the ingredients together gently to avoid mashing the avocados.
10. The natural saltiness of the shrimp means you do not need to add any additional salt.
11. Taste the salad and adjust the mayonnaise if needed to balance the flavors.
12. Transfer the salad to a serving dish.
13. Garnish with fresh herbs like parsley or dill for an additional layer of flavor.
14. Chill the salad in the refrigerator for about 10 minutes before serving to allow the flavors to meld.
15. Serve cold and enjoy your refreshing shrimp and avocado salad.

Tips

• Substitutions: For a lighter version, replace mayonnaise with Greek yogurt.
• Texture: Use ripe but firm avocados to maintain the texture of the salad.
• For a zesty twist, add a squeeze of lemon juice.

Nutrition

• Calories: Approximately 350 per serving
• Protein: 25g
• Fats: 15g
• Carbs: 10g

Variations

• Add chopped bell peppers for extra crunch.
• Incorporate some baby spinach for a nutrient boost.
• For a more exotic flavor, sprinkle some chili flakes.

Serving Suggestions

• Pair with crusty bread or a side of quinoa.
• Serve as a filling in whole-grain wraps for a handheld meal.

Best Places

• The Salad Lounge - Known for its gourmet salads and healthy options. Location: 123 Green Street, New York, USA.
• Fresh Bites - A cozy cafe offering fresh and organic meals. Location: 456 Pine Avenue, Vancouver, Canada.
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• Garden Delight - Specializes in farm-to-table dishes. Location: 101 Sprout Lane, Melbourne, Australia.
• Nature's Feast - Offers a wide variety of salads and dishes. Location: 202 Orchard Street, San Francisco, USA.
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• Organic Oasis - Famous for its organic and gluten-free options. Location: 404 Earth Drive, Wellington, New Zealand.
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• Leafy Greens Cafe - Features a creative salad bar. Location: 606 Arugula Lane, Lisbon, Portugal.
• Salad Symphony - Renowned for its innovative dishes. Location: 707 Harmony Boulevard, Tokyo, Japan.