Avocado And Shrimp Salad

Indonesian Avocado And Shrimp Salad

Avocados are most commonly consumed in Indonesia, but can also serve as a creative shrimp salad bowl with a delicious dressing. Quick and fine, it prepares in less than half an hour.


In Indonesia, avocados are most commonly drunk. In the shaker, it is mixed with ice, water, coconut milk, and sugar and topped with chocolate syrup. This beverage may not be the best refreshment in the harsh tropical climate, but it is so saturated that it is free to replace dinner.

However, that night, after seven hours of walking, we decided to sit in a cozy little restaurant near the hostel where locals, otherwise born entertainers, clapped their guitars playing “Sun is shaaani, da water is sweat, yeah …”. We took two juices, brandy, and lime, and I ate something light – a salad.

Ingredients for 2 people

For the salad

  • 1 avocado
  • some olive oil
  • ¼ grated cabbage
  • 250 g of shrimp
  • ½ lemon
  • 3 teaspoons of mayonnaise
  • 5 teaspoons of yogurt
  • salt, pepper
  • a pair of mint twigs
  • chilli (optional)


For this recipe, you need a larger and more mature, or softer, avocado, so pay attention when shopping. Halve it lengthwise and take out a large round seed. If you are a gardener at heart, plant a seed the next day!

The avocado will serve as a salad bowl, so gently cut off its rounded bottom to make it stand evenly. If you see that a lot of salad will not fit in avocados, chop it further.

If you, like me, are sorry to throw food in any form, use the shrimp heads to boil them in a little water. You will get the foundation for some future culinary triumphs.

Grill the shrimp on olive oil with a little salt.

Make a simple dressing for the salad in the bowl – mix lemon, a little olive oil, mayonnaise, cream and salt, and pepper as desired.

Insert the grated cabbage and stir to coat completely with dressing.

Fill the hole where the avocado seeds were with the spicy cabbage and top the toasted shrimp. Sprinkle with some chili if you like spicy and mint leaves.

Serve a teaspoon with this salad. The point of every bite is to grab some prawns, some cabbage and scratch the avocado layer.

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