Avocado salad with shrimp
Description
A simple dish to prepare. 1. Pour boiling water over frozen shrimp and let sit for several minutes, then drain the water and peel off the shells. For canned shrimp, drain in a colander and let the liquid drip off. I recommend pressing out any excess liquid from the shrimp by gently pressing them with a spoon or your hand. 2. Cut the avocado in half, remove the pit, and scoop out the flesh using a melon baller (or simply a teaspoon). Tip: Do not remove all the flesh—leave about 5–7 mm along the edges. This way, the stuffed avocados will hold their shape better. 3. Slice the banana into rounds, combine with the avocado balls, and sprinkle with lemon juice to prevent browning (I also recommend sprinkling lemon juice on the flesh remaining inside the avocado shells). 4. Dice the boiled chicken fillet into small cubes, mix with the avocado and banana, then add the shrimp and shredded lettuce leaves (optional). 5. For the dressing, mix mayonnaise and cream, then add sugar, salt, red and white pepper. 6. Dress the salad and use it to fill the avocado halves. Serve chilled.