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🍽️ Colorful Salad with Beetroot, Avocado, and Shrimp

513 kcal · 30 min · 4 servings

Ingredients

• 2 ripe avocados
• 2 tsp lemon juice
• 16 shrimp (or Norway lobster tails)
• 2 tbsp butter
• 400 g small red beets
• 1 tsp vinegar
• 1 tsp cumin
• 4 shallots
• 1 bunch parsley
• 2 tbsp balsamic vinegar
• 4 tbsp vegetable oil
• salt
• pepper

Instructions

1. 1. Thoroughly wash the beetroot under running water.
2. 2. Fill a pot with water, add some salt, the vinegar, and the cumin.
3. 3. Place the beetroot in the water and cover the pot.
4. 4. Cook the beetroot on low heat for 40 minutes.
5. 5. Peel the shallots and chop them very finely.
6. 6. Wash the parsley leaves and chop them finely as well.
7. 7. Whisk vinegar, oil, salt, and pepper together in a small bowl.
8. 8. Heat the butter in a pan on the stove.
9. 9. Fry the shrimp tails in the butter briefly on all sides.
10. 10. Mix the chopped shallots and parsley into the vinegar-oil mixture.
11. 11. Peel the avocados and cut them in half lengthwise.
12. 12. Remove the pits from the avocado halves.
13. 13. Cut the avocado halves fan-style without cutting all the way through.
14. 14. Drizzle the avocado with lemon juice immediately to prevent it from browning.
15. 15. Take the cooked beetroot out of the pot and peel it.
16. 16. Slice the peeled beetroot into thin rounds.
17. 17. Place the beetroot slices on the plates as a base.
18. 18. Distribute the avocado fans and the fried shrimp tails over the beetroot.
19. 19. Drizzle the prepared sauce over the entire salad.

Nutrition per serving

• kcal: 513
• Protein: 41 g · Fett/Fat: 32 g · Carbs: 16 g