Name: Shrimp and Avocado Salad with Umami Mayo Sauce
Total time: 10 min
Yield: 2 servings
Cuisine: American, Japanese
Ingredients: [A] 6 shrimp; [A] 10 cherry tomatoes; [A] 1/2 avocado; Lemon, for serving; [B] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet); [B] 2 tbsp mayonnaise; Green leaf lettuce, for serving

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Shrimp and Avocado Salad with Umami Mayo Sauce Shrimp and Avocado Salad with Umami Mayo Sauce

A refreshing, umami-packed shrimp salad that comes together in minutes—creamy, juicy, and effortlessly delicious.

Cook

10 min

Portions

2 servings

Season

All Seasons

Cuisine

American, Japanese

Difficulty

Easy

Instructions

Step 1

Cut the cherry tomatoes in half and the avocado into bite-sized pieces. Peel and devein the shrimp, then cut into bite-sized pieces and quickly boil. Cut the lemon into wedges.

Step 2

In a bowl, mix together [B], then add the [A] ingredients and toss to coat evenly. Serve on a bed of green leaf lettuce and garnish with lemon wedges.

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