Shrimp, egg, and tomato salad
Description
The recipe won't take much time. This Spanish salad goes well with white rice. Serve at the table.
Instructions
- 1
Step 1
1. Thinly slice the onion. Boil the eggs and cut them into cubes. Dice the tomato. Cut the avocado in half, remove the pit, and dice the flesh using a small knife. Heat a frying pan, melt about 2 tablespoons of olive oil, and add sofrito.
- 2
Step 2
2. Add an additional 2 tablespoons of olive oil, 1 tablespoon of white vinegar, and the onion to the hot skillet. Cook over high heat until the onion becomes translucent, about 5 minutes.
- 3
Step 3
3. As soon as the onion begins to soften, add the shrimp. Fry the shrimp and onion together until the shrimp turn pink. Transfer the cooked shrimp and onion to a bowl.
- 4
Step 4
4. In a separate container, whisk together 1/2 cup of olive oil and 1/4 cup of white vinegar, then set aside. Add eggs, avocado, and tomatoes to the shrimp and onion mixture, gently toss everything together, and season with salt and pepper to taste.
- 5
Step 5
5. The salad can be served immediately or stored in the refrigerator. Serve this salad with white rice or on a bed of spinach leaves.