Avocado Shrimp Salad
Avocado is known as “plant butter.” It’s rich in nutrients, with a delicate texture and many ways to eat it. Using a whole avocado just for salad can be a bit much, and the leftover part is also delicious dipped in soy sauce and wasabi. Salads are never very difficult—this one is very easy and quick to make.
Ingredients
Avocado1
Egg1
Shrimpabout 5–8
Olive oilappropriate amount
Rice vinegarappropriate amount
Saltappropriate amount
Black pepperappropriate amount
Steps
1
Cut the avocado open and dice half of it into small cubes.
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2
Boil the egg until cooked through, then cut into small pieces.
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3
Boil the shrimp, peel them, then cut into small pieces.
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4
Mix all the ingredients, add olive oil (make sure it’s olive oil), rice vinegar, salt, and black pepper, then toss until well combined.
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5
Use the remaining half of the avocado for dipping in wasabi (with soy sauce); it’s very tasty and has a unique flavor.
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