Summer Shrimp, Avocado, Mango and Mozzarella Salad

Ingredients

• 1 tablespoon Avocado oil (Can be substituted with olive oil or sunflower oil)
• 1 Garlic clove (Finely chopped)
• 170 g Peeled shrimp (Raw, peeled)
• 1 small Cucumber (Seeded, diced)
• 1 medium Avocado (Ripe but firm, flesh removed with a spoon)
• 1 small Mango (Fully ripe, diced)
• 100 g Mozzarella (or feta) (Diced; feta can replace mozzarella)
• 1 pinch Salt
• 1 pinch Ground black pepper
• 1 tablespoon Chives (Chopped)
• 1 tablespoon Lime juice (Fresh, squeezed)
• 2 tablespoons Soy sauce (Low-sodium preferably)
• 1 teaspoon Toasted sesame seeds (Lightly toasted)

Instructions

1. Prepare the vegetables and fruits

   Wash the cucumber, halve it, remove the ends and dice it. Halve the avocado, remove the pit, scoop out the flesh with a spoon and dice it. Dice the mango. Chop the chives. Place all the dice in a large bowl.

   Time: PT10M

2. Sauté the garlic

   Heat the pan over medium heat, add 1 tablespoon of avocado oil, then the chopped garlic. Sauté until golden, about 2 minutes.

   Time: PT2M

   Temperature: feu moyen

3. Cook the shrimp

   Add the 170 g of peeled shrimp to the pan, lightly salt and cook for 3 minutes, stirring until they turn pink and opaque.

   Time: PT3M

   Temperature: feu moyen‑élevé

4. Assemble the salad

   Transfer the cooked shrimp into the bowl containing the cucumber, avocado, mango and mozzarella dice. Add salt, pepper, chives, lime juice, soy sauce and toasted sesame seeds. Toss gently but thoroughly.

   Time: PT5M

5. Refrigerate before serving

   Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g