Shrimp, Avocado and Roasted Pumpkin Salad

Overview

It’s too hot, so use whatever you have in the refrigerator!

Tags

• dessert
• little fresh
• good looks
• old man
• late night snack
• western food
• autumn recipes
• banquet dishes
• asparagus
• avocado
• chili powder
• cooking wine
• cumin powder
• full-fat yogurt
• gherkin
• green shrimp
• honey
• mint leaves
• olive oil
• pumpkin
• cracked pepper
• lemon juice
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Wash the green shrimps, drain the excess water with kitchen paper, and sprinkle with chili powder, minced garlic, a little cooking wine, a little salt, and pepper;

   

3. 3 Mix well and marinate for later use;

   

4. 4 Marinate the shrimps and process the pumpkin and asparagus. Here I use the roasting method. Peel the pumpkin and cut it into small pieces. Remove the roots and hard skin of the asparagus and cut it into sections. Put it on a baking sheet and sprinkle with a little salt, pepper and olive oil. Preheat the oven to 180 degrees and roast it for 15 minutes until the surface of the pumpkin is slightly wrinkled;

   

5. 5 Peel, core and cut the avocado into small pieces, slice the cucumber and set aside;

   

6. 6 Then heat up an appropriate amount of oil in a pan, add the shrimps and stir-fry until the color is bright red and the shrimps are cooked through;

   

7. 7 Then prepare the mint yogurt sauce. If you don’t like mint, you can substitute something else;

   

8. 8 Finally, put it on the plate together, pour the sauce, and it's done.