Composition / ingredients
Step-by-step cooking
Step 1:
Defrost the shrimp and remove excess liquid. If the shrimp are in the shell, carefully clean and remove the intestinal canal. Sort the lettuce leaves, rinse and dry.
Step 2:
Wash the coriander greens, dry and chop. Wash avocado, cherry tomatoes, cucumber and sweet pepper, dry and cut in half lengthwise. Remove the bone from the avocado and gently separate the pulp from the peel. Cut the pulp into small cubes. Remove the seed part and peduncle from the pepper, cut the walls of the pepper into small cubes. Halves of cucumber are also cut into small cubes.
Step 3:
Prepare the dressing by mixing the ingredients for the sauce, salt and pepper to taste. Put all the prepared ingredients in a deep bowl, except lettuce leaves and cilantro, add the dressing and mix.
Step 4:
Put lettuce leaves on a plate, put the cooked salad on top and sprinkle with chopped coriander.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Acedophilin 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Cherry tomatoes - 15 kcal/100g
