Cherry Tomato and Shrimp Avocado Salad
A refreshing salad served in an avocado shell, filled with shrimp, cucumber, and tomatoes, dressed with Kewpie Creamy Vegetable Dressing.
Ingredients (Serves 2)
- Avocado – 1 (140g), flesh scooped into balls
- Cherry tomatoes – 4 (36g), halved
- Cucumber – 1/2 (49g), peeled in stripes and sliced into 1 cm rounds
- Endive – 1 leaf (10g), torn into pieces
- Large shrimp – 6 (120g), peeled, deveined, and boiled
Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste
Instructions
- Cut the avocado in half, remove the seed, and scoop the flesh into small balls using a melon baller, keeping the skin intact.
- Slice cucumber into 1 cm rounds after peeling in stripes. Halve the cherry tomatoes.
- Boil the shrimp in hot water until fully cooked, then drain and cool.
- Soak the endive in cold water, then drain and tear into bite-sized pieces.
- On a serving plate, place the endive. Use the avocado skin as a bowl and fill it with shrimp, avocado balls, cucumber, and tomatoes. Drizzle with dressing before serving.
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