Shrimp cocktail salad with avocado and canned tomatoes

Salad 31 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Shrimp cocktail salad with avocado and canned tomatoes
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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This salad is served in portioned glasses, for each guest separately. The addition of garlic, horseradish, hot sauce and pepper gives the appetizer a characteristic Mexican spiciness, but you can adjust it to your taste. The combination of all the ingredients is incomparable - surprisingly harmonious and balanced.

Ingredients

Directions

  1. Prepare all items on the list.
  2. I have already chopped canned tomatoes, if you have whole ones, you need to cut them into medium-sized pieces.
  3. We try to choose ripe, soft and tasty avocados.
  4. You can add half a cucumber (I do not add).
  5. Peel the red onion and cut into small cubes. Also peel and finely chop the garlic.
  6. Place onion and garlic in a bowl.
  7. Add medium chopped cilantro (don't like cilantro - add parsley).
  8. Then add canned tomatoes, ketchup and horseradish.
  9. Drizzle with lemon juice, salt and sprinkle with black pepper to taste.
  10. If desired, add dried chili powder to taste.
  11. Mix all the ingredients and take a sample (adjust the taste if necessary).
  12. Boiled-frozen shrimp can be quickly thawed by slightly warming up in a dry frying pan or by boiling for 2-3 minutes in boiling water.
  13. Peel the avocado and remove the pit. Cut the pulp into small cubes.
  14. Peel the shrimp and arrange in glasses (a few unpeeled shrimp can be set aside for garnish).
  15. Spread the avocado (and a little diced cucumber, if desired) on top of the shrimp.
  16. Spread the rest of the ingredients over the avocado.
  17. Place the salad in the refrigerator for 1 hour.
  18. Salad-cocktail with shrimp, avocado and tomatoes is decorated as desired: herbs, shrimp, avocado, lemon or lime slices.
  19. Bon appetit!

Shrimp cocktail salad with avocado and canned tomatoes



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

This salad is served in portioned glasses, for each guest separately. The addition of garlic, horseradish, hot sauce and pepper gives the appetizer a characteristic Mexican spiciness, but you can adjust it to your taste. The combination of all the ingredients is incomparable - surprisingly harmonious and balanced.

Ingredients

Directions

  1. Prepare all items on the list.
  2. I have already chopped canned tomatoes, if you have whole ones, you need to cut them into medium-sized pieces.
  3. We try to choose ripe, soft and tasty avocados.
  4. You can add half a cucumber (I do not add).
  5. Peel the red onion and cut into small cubes. Also peel and finely chop the garlic.
  6. Place onion and garlic in a bowl.
  7. Add medium chopped cilantro (don't like cilantro - add parsley).
  8. Then add canned tomatoes, ketchup and horseradish.
  9. Drizzle with lemon juice, salt and sprinkle with black pepper to taste.
  10. If desired, add dried chili powder to taste.
  11. Mix all the ingredients and take a sample (adjust the taste if necessary).
  12. Boiled-frozen shrimp can be quickly thawed by slightly warming up in a dry frying pan or by boiling for 2-3 minutes in boiling water.
  13. Peel the avocado and remove the pit. Cut the pulp into small cubes.
  14. Peel the shrimp and arrange in glasses (a few unpeeled shrimp can be set aside for garnish).
  15. Spread the avocado (and a little diced cucumber, if desired) on top of the shrimp.
  16. Spread the rest of the ingredients over the avocado.
  17. Place the salad in the refrigerator for 1 hour.
  18. Salad-cocktail with shrimp, avocado and tomatoes is decorated as desired: herbs, shrimp, avocado, lemon or lime slices.
  19. Bon appetit!

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