Shrimp and Avocado Salad with Mayo Ketchup Dressing
International dishesSaladsEurope and North America25 minutes
Shrimp and avocado salad with mayo ketchup dressing is a cool plate, rich avocado against sweet shrimp and a lightly spiced dressing. The hard part is the avocado, which browns quickly and breaks up under heavy mixing.
Diced avocado goes straight into a bowl of water with the juice of half a lime, which holds the green color. At the end, a few gentle turns are enough.
This batch weighs about 1.5kg, at roughly 275 calories per 100g.
Method
Choose avocados that are just ripe and still firm. Remove the stone, cut the flesh into small cubes, and drop them into a bowl of water with the juice of half a lime so they do not brown.
Season the avocado with the juice of the other half of the lime, salt and ground pepper.
Clean 6 shrimp, steam them, peel them, and cut them into small pieces.
Hard boil 1 egg, peel it, discard the yolk, and chop or mince the white. Finely chop the dill fronds. Cut 8 olives into rounds.
Make the dressing: mix 100g Lean Mayo, 50g ketchup, 1/2 teaspoon chili powder, pepper and salt.
Tear 2 to 3 red cabbage leaves and a little kale into a bowl, add the egg, olives and dill, and toss lightly.
Add the avocado and shrimp, pour over the dressing, and fold gently a few times.
Tips
Avocados that are just ripe and still firm hold their shape once they are cut.
Dropping the cubes into lime water straight after cutting keeps them from browning.
Using only the egg white and leaving out the yolk gives a lighter bowl.
A few gentle folds are enough, as heavy mixing breaks the avocado down and clouds the dressing.
Canned tuna makes an easy change from the shrimp, and jarred olives are sold in any supermarket.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.