Avocado salad with prawns

Perfect salad for a festive dinner, with sweet-sour taste with avocado and shrimp will not go unnoticed and will make a real splash. Believe me, it's worth trying once, you will always wish him and avocado salad with shrimp would be the best among other ...

The recipe avocado salad with shrimp

The first step is to unfreeze the prawns, wash and clean them. Marinate shrimp for 5-7 minutes, then fry them until tender, until light golden crust.

Under cold water wash and dried avocado. Then cut into two in the middle and remove the stone. Peel and cut into small cubes.

Further tomatoes must be to prepare concassé;

Rinse the vegetables to move moisture and cut off the stalk. Put tomatoes for a few seconds and in boiling salted water. Remove and quickly cool by ice. Blanched tomatoes peel and remove the insides, when it should be only stenochki. Wall cut into small cubes, not more than 1 cm. And our "concassé" ready.

Cut products; avocado and tomatoes put in a deep bowl, add onion sauce, recipe, see below, add salt and stir very carefully the contents of the bowl.

Ready avocado salad put in the center of the flat plate. A salad decomposed around fried prawns and lemon slices.

The recipe for the marinade for shrimp

For the marinade, we need: 10 ml. dry white wine, garlic clove, 5 g of lemon juice, 10 ml. vegetable oil, salt and pepper to taste

Peel the garlic and chop finely. In any deep bowl pour the white wine, squeeze of lemon juice and pour vegetable oil. Add chopped garlic, salt and pepper to taste. Mix everything.

Recipe onion sauce

To prepare the sauce, green onions to prepare the following ingredients: 10 ml. chicken broth, 5 grams Dijon Mustard 20 g. chives, 10 ml. vegetable oil, a little salt and pepper.

Green onions washed in running water, cut the white parts and clean. Finely chop the green part only. In a deep bowl pour the broth, add the mustard, chopped onion, salt, pepper and scroll through everything in a blender, to chopping onions. During the whipping, a fine stream, slowly pour the oil.

It is important to know that avocados should not be dusky inclusions, buy a bright green color, not rigid and not much soft. You can not use rigid avocado, in which case it would be better to wrap it in a sheet of newspaper and remove a couple of days.