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Indonesian Delight: Pink Sauce Shrimp & Avocado Salad πŸ₯‘πŸ€

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Shrimp and Avocado Salad with Pink Sauce Recipe πŸ₯‘πŸ€

Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2

Description:

Originating from an oil platform in the Java Sea, this Indonesian-inspired Shrimp and Avocado Salad with Pink Sauce is a culinary gem that promises a delightful burst of flavors. Despite its simplicity, this dish is incredibly satisfying, making it perfect for a quick yet indulgent meal.

Ingredients:

  • 1 ripe avocado
  • 2 tomatoes
  • 1 head of lettuce
  • 1/4 cup Miracle Whip
  • 1 tablespoon catsup
  • Season salt, to taste
  • 1 to 5 shrimp (depending on size)

Pink Sauce:

  1. In a bowl, combine Miracle Whip, catsup, and season salt.
  2. Stir well until thoroughly mixed.
  3. Chill the sauce in the refrigerator until ready to use.

Instructions:

  1. Prepare Pink Sauce:

    • Start by making the pink sauce. Combine Miracle Whip, catsup, and season salt in a bowl.
    • Stir well to ensure all ingredients are thoroughly incorporated.
    • Transfer the sauce to the refrigerator to chill while you prepare the rest of the salad.
  2. Prepare Avocado:

    • Wash the avocado thoroughly under running water.
    • Carefully cut the avocado in half lengthwise, using a gentle turning motion.
    • Remove the seed from the avocado.
    • Set aside until ready to assemble the salad.
  3. Prepare Tomatoes and Lettuce:

    • Wash the tomatoes and chop them into 8 pieces each.
    • Set the chopped tomatoes aside.
    • Wash the head of lettuce, then separate several large leaves.
    • Finely slice some of the lettuce for garnish and reserve the rest for the salad base.
  4. Assemble the Salad:

    • On a serving platter, create a bed of lettuce leaves.
    • Place one half of the avocado on one end of the platter.
    • Arrange the shrimp on top of the avocado, positioning them head end down and allowing the tails to hang over the sides.
    • Add shredded lettuce to the other end of the platter.
    • Create a circle of chopped tomatoes on top of the shredded lettuce.
  5. Final Touches:

    • Drizzle the prepared pink sauce over the shrimp and avocado, ensuring they are generously coated.
    • Add some of the pink sauce over the shredded lettuce and tomatoes.
  6. Serve:

    • Your Shrimp and Avocado Salad with Pink Sauce is now ready to be served!
    • Enjoy the vibrant flavors and delightful textures of this Indonesian-inspired dish.

Nutritional Information (per serving):

  • Calories: 320
  • Fat: 19.1g
    • Saturated Fat: 2.8g
  • Cholesterol: 54.7mg
  • Sodium: 458.6mg
  • Carbohydrates: 30.3g
    • Fiber: 12.7g
    • Sugar: 13.8g
  • Protein: 14.3g

Indulge in the exotic blend of flavors and textures offered by this delightful Shrimp and Avocado Salad with Pink Sauce. Whether served as a refreshing appetizer or a light meal, it’s sure to become a favorite in your culinary repertoire!

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