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Asparagus avocado salad with shrimp

Asparagus avocado salad with shrimp

Preparation time:
25 min
Difficulty level:

Nutritional values:

16 g
26 g
33 g


Olive oilOlive oil ½ Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 g
Avocado (fresh)Avocado (fresh)1 (160 g)
Giant shrimps (fresh or frozen, organic quality)Giant shrimps (fresh or frozen, organic quality) 100 g
Lime juiceLime juice 1 Teaspoon
Basil pestoBasil pesto ½ Teaspoon
Asparagus (white, in glass)Asparagus (white, in glass) 375 g


Step 1:
Drain asparagus spears and cut into pieces about 4cm long. Cut avocado in half, remove pit, remove from peel with a tablespoon and dice. Sauté the shrimp in a pan until cooked.
Step 2:
Mix the pesto with the lime juice and olive oil in a bowl until smooth - season to taste with salt and pepper. Mix asparagus pieces, avocado and shrimp well with the dressing and serve. Tip: In the asparagus season also use fresh asparagus.

Macronutrient distribution:

The recipe Asparagus avocado salad with shrimp is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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