Shrimp Avocado Salad
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Servings
2people
Cook Time
10minutes
Servings
2people
Cook Time
10minutes
Ingredients
Salad
  • 1/2 Avocado
  • 1/2 Cucumber
  • 50 g Camembert Cheese
  • 5 Boiled Shrimp
  • 10 g Roasted Walnuts
Dressing
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s make the dressing. Combine the lemon juice, soy sauce, salt, wasabi, and black pepper. Stir to dissolve well.
    		 First, let’s make the dressing. Combine the lemon juice, soy sauce, salt, wasabi, and black pepper. Stir to dissolve well.
  2. Then, gradually pour in the olive oil and thoroughly mix the wasabi soy-based dressing.
    		 Then, gradually pour in the olive oil and thoroughly mix the wasabi soy-based dressing.
  3. Cut the avocado in half lengthwise and make 4 cuts in the flesh. Then, slice across the initial cuts.
    		 Cut the avocado in half lengthwise and make 4 cuts in the flesh. Then, slice across the initial cuts.
  4. Spoon the avocado into the bowl.
    		 Spoon the avocado into the bowl.
  5. Peel the firm skin of the cucumber. Then, cut into 1.5cm (0.6") pieces.
    		 Peel the firm skin of the cucumber. Then, cut into 1.5cm (0.6″) pieces.
  6. Cut the camembert cheese into bite-size pieces. Place the camembert in the freezer until firm but not frozen so that you can easily separate the cheese.
    		 Cut the camembert cheese into bite-size pieces. Place the camembert in the freezer until firm but not frozen so that you can easily separate the cheese.
  7. Peel the boiled shrimps and remove the tails. Cut each shrimp in half.
    		 Peel the boiled shrimps and remove the tails. Cut each shrimp in half.
  8. Place all the ingredients in a bowl and gently toss to coat with the dressing.
    		 Place all the ingredients in a bowl and gently toss to coat with the dressing.
  9. Spoon the avocado salad into a bowl. Finally, sprinkle on the walnuts.
    		 Spoon the avocado salad into a bowl. Finally, sprinkle on the walnuts.
Recipe Notes

Avocados are rich in vitamins and minerals and walnut oil and olive oil are known to be some of the healthiest oils.
Using sashimi-grade fresh salmon slices instead of the boiled shrimps also brings out the flavor of this salad.