Shrimp and avocado salad
2020-08-13 / test@t
Verrine with Tzatziki, shrimps and seaweed
Verrine is a light portioned salad in a glass or tall glass that the French came up with.
Ingredients
- Greek yogurt without additives 300 g
- shrimps (for 2 servings) 10 pcs.
- fresh cucumbers 2-3 pcs.
- clove garlic 1 pc.
- lemon 1 pc.
- fresh mint leaves (for decoration) 2 pcs.
- green onion feathers or sweet purple finely chopped onions 10 g
- origano or dill 10 g
- olive oil 10 g
- salt (to taste)
- ground black pepper (to taste)
- lime 2 wedges for 2 servings (for garnish)
- mint (leaves - for decoration) - 2 branches
- ground red pepper (your choice is either hot chili or sweet paprika) for decoration
- dried seaweed 20 g
- pulp of half an avocado (optional to decorate the top layer)
STEP-BY-STEP COOKING RECIPE
Step 1
First, we prepare the algae: put dry algae for a century and soak for 5-7 minutes in a bowl of water, strain, let the water drain and chop.
Step 2
Let's start cooking the Tsatziki sauce: peel and very finely chop fresh cucumbers (you can grate it). Chop the garlic (or squeeze out using a garlic press), mix in a salad bowl with cucumber and yogurt. Add salt, pepper to taste, finely chopped herbs), for example, origano, olive oil and refrigerate. If there is a lot of water in the cucumber, blot it with a rag or fold it onto a sieve. No excess fluid is needed.
Step 3
Now we prepare the shrimps - peel the raw shrimps and place them in the prepared lemon juice and olive oil marinade. Season with salt and pepper and refrigerate for 30 minutes.
Step 4
Lightly fry the shrimp in a preheated skillet, remove from heat, cool, and add chopped seaweed and green onion feathers (or a pinch of finely chopped sweet purple onion).
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