Cool Shrimp and avocado salad

The combination of shrimp and celery has long been recognized as a classic. Summer salad with shrimp, celery and avocado is very light, dietary, as it is dressed with a sauce of olive oil, mustard and lemon juice.

Ingredients

• Shrimps - 400 g
• Garlic - 1-2 cloves
• Avocado - 80 g
• Radish - 50 g
• Onions - 100 g
• Celery - 1 stalk
• Arugula (or other salad leaves) - 150 g
• Salt to taste
• Ground black pepper - to taste
• For refueling:
• Olive oil - 3 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Mustard - 1 tsp

Directions

1. Rinse the arugula leaves well, let the water drain.
2. Put the peeled shrimps in a frying pan with butter.
3. Sprinkle with salt, pepper, add chopped garlic.
4. Fry until tender. If you bought boiled-frozen products, it will take you no more than 3-4 minutes to heat treatment. But also fresh shrimp should not be overcooked. Otherwise, they will become rubbery, as it were.
5. Cut the peeled radishes, onions, celery into semicircles.
6. Also, cut the avocado into slices.
7. Make a salad dressing: Combine lemon juice, mustard and olive oil.
8. In a salad bowl, season the vegetables with avocado with this dressing.
9. Place arugula leaves, seasoned vegetables on a plate
10. Shrimp and avocado salad is ready. Bon Appetit!