Grilled shrimp with avocado, radish and kale salad
Votes: 10
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 27 G., saturated fats G., proteins 26 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 390, total fat 27 G., saturated fats G., proteins 26 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Shrimp and avocado salad is a real find if you're looking for a healthy, high-protein dish. Plus, these two main ingredients make it so filling and nutritious that it can be served as a main course. A vibrant flavor comes from the aromatic dressing and refreshing, sparkling lime juice. Crisp kale and radishes add a touch of richness. Grill the shrimp first, toss with the remaining ingredients, and enjoy this delicious summer dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g large shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 2 stalks celery, thinly sliced plus 3 tablespoons chopped celery leaves
- 3 tbsp finely chopped fresh cilantro
- 1.5 limes
- 1 tbsp. vegetable oil
- 2 Hass avocados, diced
- 150g kale mix (about 8 cups)
- 1 small bunch radishes, thinly sliced
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Cooking the dish according to the recipe:
- Preheat a grill or grill pan over medium-high heat.
- Prepare the dressingIn a large bowl, combine mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 0.5 teaspoon salt, and a pinch of pepper. Grate the zest of 1 lime and squeeze out the juice.
- In another bowl, toss the shrimp with vegetable oil, 1/4 teaspoon salt, and a pinch of pepper. Place the shrimp on the grill and grill for 2 minutes per side, until pink and crisp. Transfer them to the bowl with the dressing and squeeze the juice from the remaining lime half.
- Add chopped celery, avocado, mixed cabbage, and radishes to the bowl with the shrimp. Mix everything together. Sprinkle with the remaining 1 tablespoon of chopped cilantro.
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