A great way to beat the heat, this salad is a soul soother when the temperatures soar. A hearty combination of shrimp and colorful salad veggies dressed in a vinegar, olive oil, sugar dressing makes this salad a treat for the senses.

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Ingredients

• 6 – 8 Shrimps, cooked, peeled and de-veined
• 2 Avocados, pulp scooped out
• 1 medium Cucumber, diced
• 1 medium Tomato, chopped
• 1/4 cup Chives, diced
• 1 teaspoon Sugar
• Salt and freshly ground Black Pepper, to taste
• 2 tablespoons Vinegar
• 2 tablespoons Olive oil

Procedure for making Shrimp and Veggie Salad

1. Whisk the vinegar, oil, sugar, salt and black pepper in a bowl until the sugar is dissolved.
2. Mix the cooked shrimps, chopped tomatoes, cucumber and chives in a large bowl.
3. Add the avocado pulp to the bowl.
4. Pour the dressing prepared in step 1 over the salad and gently toss to coat everything.
5. Keep the salad bowl in the fridge for about 10 minutes and then serve chilled.

Preparation Time: 20 minutes

Servings: 2

Cook’s Tip:

To get the pulp out of the Avocados, cut them and remove the central stone. Then scoop the pulp out using a spoon.