Healthy shrimp and avocado salad

Ebi to avocado no salad（エビとアボカドのサラダ）

What kind of dish is Ebi to avocado no salad??

エビ＝ebi=shrimp

This is a slightly luxurious salad recipe that uses shrimp and olives like those found in department stores. A colorful dish that brightens up the dining table.

In Japan, there is something called “depa-chika gourmet”.”デパ地下＝depachika” is the food section in a department store basement. Basement is called “地下＝chika” in Japanese.

Ingredients available in a department store basement are a bit expensive and special. Among them, the salad shop is especially popular. I tried to recreate the kind of salad I would buy there.

I also share other delicious salad recipes.　Check out the pumpkin salad recipe here.　　 👉　Bright looking pumpkin salad

About olives and avocados

Olives are produced in the Mediterranean Sea and are mostly imported, but they are also grown on Shodoshima in Japan.

There are unripe green olives and ripe black olives depending on when they are harvested.

In addition to salted, there are stuffed olives stuffed with red peppers. It goes well with cheese and wine. Therefore, it is often used in hors d’oeuvres and salads.

Green olives contain about 15g of fat per 100g, and most of the calories are fat.

However, 9g of that is oleic acid, a monounsaturated fatty acid. It is said to help lower cholesterol and prevent arteriosclerosis.

Surprisingly, avocados were introduced to Japan in the Taisho era. It wasn’t very popular back then, but it’s been growing rapidly in recent years.

It also contains a lot of oleic acid. And better still plant-based fats and oils do not contain cholesterol. You want to make sure you are using the best quality oils possible.

When I use mayonnaise, I try to use the whole egg type. This is because the cholesterol content is less than 1/3 compared to the egg yolk type.

NUTRITION FACTS

139 kcal Protein 9.9g Fat 10g Carb 3.1g Salt Equivalent 0.8g

INGREDIENTS(2SERVINGS)

• shrimp （vannamei shrimp） 60g
• 1egg
• lettuce 30g
• 1/2avocado 50g
• 1/2tomato 50g
• 7 olives 7g
• black pepper moderate amount
• half calorie mayonnaise 5g
• lemon dressing 30g

COOKING INSTRUCTIONS

➀ Remove the back intestine of the shrimp.

Peel the shrimp, make an incision in the back and pull out the black string.
It’s a simple dish, but let’s carefully prepare it so that the smell of seafood does not remain.

② Boil the shrimp and let it cool.

③ Make a boiled egg. Peel and cool, then cut into bite size pieces.

Put the eggs just taken out of the refrigerator into boiling water and boil for 9 minutes. I think this method gives the best yolk color and doesn’t make it too hard.

④ Tear the lettuce and put it on a plate.

⑤ Peel the avocado and remove the seeds.

⑥ Dice the avocado and tomato.

⑦ Arrange the shrimp, boiled egg and olives on top of the lettuce.

⑧ Topping the mayonnaise, black pepper and lemon dressing.

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