Recipe of Award-winning California Farm Avocado Shrimp Salad

Hello everyone, this is Louise, welcome to my recipe page. Today we are preparing a special dish on how to prepare a quick salad with California shrimp and avocado. This is one of my favorites. For myself, I will make it a little unique. It will smell and look delicious.

When it comes to cooking, it's important to remember that it all started somewhere. I don't know a single person who would come with a wooden spoon and the whole set. There is a lot to learn to become a successful chef and there is definitely room for improvement. Not only do you have to start with the basics when you cook, but you also have to start from scratch when you figure out how to cook new cuisines like Chinese, Indian, Thai, or Indian cuisine.

This means that at any point in your cooking cycle, there is likely to be someone who cooks better and/or worse than you. Take advantage of it, because the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some people cook to eat and live, while others cook because they enjoy the process of cooking. Some cook out of emotional distress, others out of boredom. No matter why you're cooking or learning to cook, you should start with the basics.

Many argue that preparing healthy meals is more expensive than simply preparing convenience foods that are high in additives and calories. The truth is, when you compare the cost of their future medical bills, if you don't, it seems very small compared to them. Yes, good food costs more. Often this is a very simple fact of life. But as you learn to control your portions and eat properly, you may find that you're now spending less as you adjust to the right amount of food you need to consume to maintain a balanced and active lifestyle.

Many things affect the quality of avocado shrimp salad, from the types of ingredients, the choice of fresh ingredients, the ability to slice the dishes, to the way it is prepared and served. Don't worry if you want to make a delicious California shrimp and avocado salad at home, because if you already know the trick, this dish can double as a beautiful dessert.

The serving size of this California Ranch Avocado Shrimp Salad is for 2 people. So make sure this portion is enough for you and your beloved family.

Plus, it takes about fifteen minutes to make a shrimp and avocado salad on a farm in California.

To start with this recipe, we need to prepare some ingredients. You can make a California Avocado Shrimp Salad with 14 ingredients and 4 steps. Here's how to achieve it.

This is a reliable appetizer from my friend Susan, who is a scientist and has four perfect meals for guests. I think that's why she's holding a lab book in her hand - she smiles. I simply prepare a cup of fresh mayonnaise, add pepper sauce to the plate and plant avocado seeds on the windowsill for beautiful indoor or outdoor plants. work every time

Ingredients and seasonings for a California Farmhouse Shrimp and Avocado Salad:

1. 2 large ripe Jasa or Mexican avocados
2. 4 tablespoons fresh frozen Newport shrimp, cooked, diced
3. 4 tablespoons softened shallots, onions or red onions
4. 1/2 teaspoon pepper sauce
5. 1 fresh farm egg
6. A glass of safflower oil
7. 3 tablespoons of olive oil
8. teaspoon of mustard powder
9. teaspoon of lemon juice
10. a teaspoon of rice vinegar
11. A pinch of salt, a pinch of pepper
12. 6 inch pots for planting seedless avocado bushes
13. PRICE
14. Avocado, $1.50, 1 cup Newport Shrimp $2.50, Homemade Mayo 20 cents, Relish 20 cents, Green Onion 20 cents, Other 10 cents, $1.15 per avocado

There are several steps to making shrimp and avocado salad on a farm in California.

1. Rinse frozen shrimp under running water through a sieve, dry. Cut the shallots, mix with shrimps, a few drops of lemon juice, a teaspoon. Pepper sauce. Mix well. Rest.
2. Blend the egg, olive oil, mustard, pepper, salt, lemon juice, and rice vinegar in a food processor for eight seconds, then slowly drizzle in 1 cup of the poppy seed oil while the machine is running until the mixture is as thick as mayonnaise. Ready. Pour into a jar and keep fresh in the fridge for at least a month. Use 2 tablespoons of fresh mayonnaise to mix with the shrimp and shallots. Taste. If it is too spicy, add a spoonful of mayonnaise.
3. Halve the avocado, DO NOT cut the pit, remove with a bamboo needle, add the shrimp mixture to the avocado halves.
4. Plant pits on the windowsill, half filled with soil, with peat moss on top. Keep it moist until the bushes magically appear.

While this is certainly not the end all, this is a guide to making quick and easy dinners, but it's good food for thought. The harsh reality is that it gets your creative juices flowing, allowing you to whip up delicious meals for your family without having to do any of the heavy lifting of cooking.

And so this special meal came to an end. An easy way to quickly make homemade shrimp and avocado salad from a California farm. Thanks for reading. I'm sure you can make it at home. There will be more interesting recipes for homemade food. Don't forget to bookmark this page in your browser and share it with your family, colleagues and friends. Thanks again for reading. Let's cook!