← All recipes

🥗 Colorful Shrimp Salad with Avocado

200 kcal · 30 min · 4 servings

Ingredients

• 100 g green beans
• salt
• 50 g frisée lettuce (0.25 frisée lettuce)
• 100 g young spinach
• 150 g cocktail tomatoes
• red bell peppers
• 4 portobello mushrooms
• 1 avocado
• 2 tbsp lemon juice
• 5 g sugar (0.5 tsp)
• pepper
• 5 g mustard (0.5 tsp)
• 1 clove garlic
• 1 tbsp olive oil
• 250 g shrimp (ready for cooking)

Instructions

1. 1. Thoroughly wash the beans.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the beans in it for 10 to 12 minutes until they are al dente.
4. 4. Drain the beans and rinse them with cold water to stop the cooking process.
5. 5. Let the beans drain well.
6. 6. Thoroughly wash the salad greens and the spinach.
7. 7. Dry the vegetables using a salad spinner or a cloth.
8. 8. Also wash the tomatoes.
9. 9. Let the tomatoes drain.
10. 10. Wash the bell peppers.
11. 11. Remove the inside of the bell peppers.
12. 12. Cut the bell pepper flesh into very fine strips.
13. 13. Clean the mushrooms.
14. 14. Slice the mushrooms into thin rounds.
15. 15. Cut the drained beans into pieces about 4 cm long.
16. 16. Gently add the beans to a large bowl.
17. 17. Add the washed salad greens and spinach.
18. 18. Add the tomatoes to the mixture.
19. 19. Add the bell pepper strips.
20. 20. Add the mushroom slices.
21. 21. Halve the avocado.
22. 22. Remove the skin of the avocado.
23. 23. Remove the pit.
24. 24. Cut the avocado flesh into bite-sized pieces.
25. 25. Add the avocado pieces to the salad mixture.
26. 26. Divide the salad mixture onto four plates or into four lunch boxes.
27. 27. Put the lemon juice into a small bowl.
28. 28. Add half a teaspoon of salt.
29. 29. Add some sugar.
30. 30. Add some pepper.
31. 31. Add mustard.
32. 32. Stir the ingredients for the vinaigrette well.
33. 33. Peel the garlic.
34. 34. Mince the garlic very finely.
35. 35. Heat olive oil in a pan.
36. 36. Sauté the garlic over medium heat until translucent.
37. 37. Add the shrimp to the pan.
38. 38. Fry the shrimp for 1 to 2 minutes.
39. 39. Put the cooked shrimp into a small bowl.
40. 40. Mix the shrimp with the vinaigrette.
41. 41. Let the shrimp marinate for 5 to 10 minutes.
42. 42. Distribute the marinated shrimp along with the vinaigrette over the salad on the plates or in the lunch boxes.

Nutrition per serving

• kcal: 200
• Protein: 19 g · Fett/Fat: 10 g · Carbs: 8 g