Avocados are such a great ingredient. Not only do they have great health attributes, they’re really delicious. You’ll find avocados commonly in Japanese eateries where they make special sushis out of it. I love avocados, I don’t think there is anything about the taste or smell that is unappealing, frankly I think they make delicious ice creams and shakes.
Malaysian supermarkets would sell them per-fruit usually. One fruit would be like RM4 – RM7 depending on the breed. Sadly, that is rather pricey. If they were really affordable, I would eat them every other day, not to mention they make great beauty regimes too.
SHRIMP AND AVOCADO SALAD RECIPE
A bag of mixed greens
Shrimps, shelled and de-veined
1 Avocado, pitted and sliced lengthways
Cherry tomatoes, halved
Cajun seasoning for shrimps
1/2 teaspoon Dijon mustard
1 clove Garlic, grated
1/4 cup Extra virgin olive oil
1 tablespoon lemon juice
1. Coat the shrimps in some oil and cajun seasoning. Cook them in the grill or a pan.
2. Empty your greens into a bowl with the cherry tomatoes and sliced avocados.
3. Mix all the ingredients for the dressing together with a whisk or in a jam jar.
4. Pour a little of the dressing to coat, toss with your hands or with salad utensils. Toss in the shrimps and serve immediately with more of the dressing drizzled on top and on the shrimps.