Shrimp & Avocado Salad
with creamy green sauce, fresh herbs & pickled onion
Did you know that avocados ripen faster if you keep them next to a banana in your fruit bowl? To speed things up, store them together in a closed paper bag.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Avocado
½ piece
Red onion
200 g
Potatoes
1 piece
Little gem
5 g
Fresh chives, dill & flat leaf parsley
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
½ piece
Garlic
15 milliliters
Honey-ginger dressing
Not included in your delivery
50 milliliters
Water for the potatoes
1 tablespoon
Olive oil
30 milliliters
White wine vinegar
25 milliliters
Water for the sauce
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash the potatoes and cut into quarters.
- Transfer to a deep frying pan and pour in the water (see pantry for amount).
- Cover with the lid, then steam for 12 - 15 minutes over medium-low heat, tossing occasionally.
- Drain if necessary, then drizzle with olive oil and fry for 5 - 7 minutes until done. Season to taste with salt and pepper.
- Meanwhile, finely chop the onion.
- In a small saucepan over medium heat, combine the white wine vinegar with the sugar and the water for the sauce.
- When the sugar has dissolved, add the onion and the mustard seeds and allow to cook gently for 10 - 15 minutes.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Cut the little gem into strips.
- Separate the dill from the herb mix, then finely chop it and set aside.
- Finely chop the parsley and the chives.
- To a tall container, add the mayonnaise, the extra virgin olive oil and the white balsamic vinegar, along with an eighth of the avocado per person.
- Season with salt and pepper, then use an immersion blender to process into a smooth sauce. Add a splash of water as necessary if it seems too thick.
- Stir in half each of the parsley and the chives, then set aside until serving.
- Meanwhile, crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic with the shrimp for 3 minutes.
- Remove from the heat, then add the honey ginger dressing and the dill.
- Mix well to combine and season to taste with salt and pepper.
- In a salad bowl, combine the little gem with the potatoes and the green sauce.
- Toss well, then serve on plates and drizzle with the pickled onion.
- Arrange everything on top and garnish with the rest of the fresh herbs.
