Shrimp & Avocado Salad
with creamy green sauce, fresh herbs & pickled onion4.0(1,1K)
Calories
:
682 kcalProtein
:
18.9g proteinDifficulty
:
Easy-30% carbs
Allergens:
- Schaaldieren
- Mosterd
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Energy (kJ)2855 kJ
Calories682 kcal
Fat43.3 g
Saturated Fat5.9 g
Carbohydrate56 g
Sugar13.1 g
Dietary Fiber9 g
Protein18.9 g
Salt1.4 g
Potassium1172.3 mg
Calcium32 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Small sauce pan
•High-Sided Bowl
•Food Processor
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
