Shrimp salad

This rich-flavored keto salad is sure to whet your appetite! The perfect salad of spiced shrimp, tender avocado and crunchy cucumbers, and a delicious ginger and garlic sauce.

Ingredients

• 2 pcs Avocado
• 0.5 pc Lime juice
• 150 g Cucumber
• 50 g Spinach
• 3 tbsp. l. Olive oil
• 1 clove Garlic
• 2 tsp Chili powder
• 275 g Shrimps
• Cilantro
• 2 tbsp. l. Hazelnut
• GINGER SAUCE
• 60 ml Olive oil
• 1 tbsp. l. Fresh ginger
• 0.5 pcs Lime juice
• 0.5 tbsp. l. Tamari Soy Sauce
• 0.5 clove Garlic
• Salt and pepper

Directions

1. Cut the avocado in half and remove the pit. Spoon the avocado pulp, cut into slices, and top with freshly squeezed lime juice.
2. Peel the cucumbers and cut into slices.
3. Toss chopped spinach, avocado, and cucumber in a bowl. Season with sea salt.
4. Fry garlic with chili powder in olive oil, add shrimp. If the shrimp are frozen, fry them for a few minutes on each side. If it is frozen boiled shrimp, then reheat them to the desired temperature. Season with salt and pepper to taste.
5. Place shrimp on top of P2 vegetables and sprinkle with nuts and cilantro.
6. Use a hand blender to combine all the ingredients in the ginger sauce. Pour the sauce over the salad.