Salad with avocado and shrimp

1. Boil the shrimp.
(I have medium-sized frozen shrimp)
- To start, the shrimp must be rinsed under warm running water.
- Put water to boil (to salt / not to salt at your discretion, as for me there is enough salt in the mayonnaise).
- There should be 2 times more water in the pan than shrimp, so that they are not cramped in the pan.
- Add spices to the water (at your discretion). I usually add lavrushka, sweet pepper, half a lemon (or juice from half a lemon). But you don't have to add it.
- Important! The smaller the shrimp, the less time it takes to cook them.
- When the water boils, we throw the shrimp in there.
- 6-7 minutes of cooking is enough for small shrimp.
We determine readiness: the shrimps float up and the color of the shell has become more transparent - it means they are ready). BUT in stores they most often sell already cooked and frozen, it takes 1.5-2 minutes to prepare them!
- We tip the shrimp into a colander and let them stand for a while until all the water drains.
- when the water drains and the shrimps cool down a little, we clean them from the shell.

- you can put ready-made shrimps in a salad without chopping, but you can cut them in half, and only decorate them whole on top.

2. Rinse the rice under running water 2-3 times until the water becomes transparent.
For porridge, I put it to cook (covered with a lid) for 20 minutes. Accordingly, I put the salad for 10-15 minutes (I put the rice in boiling water!!and I stir the first 1.5-2 minutes so that the rice does not stick together, then under the lid)
For one cup of rice - 2-3 cups of water.

3. Peel and cut the avocado into small cubes.

4. Peking cabbage leaves are either not coarsely chopped or torn.

5. We throw everything into one bowl (salad bowl) and mix. Then add the mayonnaise and mix thoroughly again.

Our salad is ready.

Important!
You can also diversify this salad by adding fresh cucumber and /or apple to it (green varieties are better).