Grilled Pumpkin Salad with Shrimp and Avocado

Name: Grilled Pumpkin Salad with Shrimp and Avocado
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g (green shrimp) shrimp; 1 piece Avocado; 1 Cucumber; 8~10 pieces asparagus; 200g pumpkin; 10g mint; Some Garlic cloves; 100g Full-fat yogurt; 10g honey; a little Cumin powder; 1/2 amount Lemon juice; a little salt; a little Chopped pepper; Some olive oil

by Leyla REIRA

4.9 (1)

Favorite

5

Difficulty

Easy

Time

15m

Serving

2

It's too hot, just use whatever is in the refrigerator!

Grilled Pumpkin Salad with Shrimp and Avocado

1. The main materials are ready;

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

3. Mix well and marinate for preparation;

4. The shrimp is marinated, and the pumpkin and asparagus are processed. Here I use the roasting method. The pumpkin is peeled and cut into small pieces, the asparagus is rooted and crusted and cut into sections; put in a baking dish and sprinkle with a little salt, pepper, and olive oil; Preheat the oven to 180 degrees, and roast on the top and bottom for 15 minutes until the pumpkin surface is slightly wrinkled;

5. Peel the avocado and cut into small pieces, and slice the cucumber for use;

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

7. Then adjust the mint yogurt sauce, if you don’t like mint, you can change it to something else;

8. Finally, put it on the plate, pour the sauce, and finish.

Tips:
1. This material is for two people. Therefore, if one person serves, the materials should be halved;
2. If you want lower fat, you can put less avocado, switch to boiled pumpkin and asparagus, then switch to low-fat yogurt for yogurt, if you think it is necessary.