The Rice Salad with Shrimp, Avocado and Zucchini is a first course or single dish, really easy to make. It just needs a bit more time for preparing the ingredients that need to be cooked, just to let them cool down a bit before adding them to the rest. The result is excellent, because it is a light and especially fresh salad, which is perfect for this intense heat. In this case, I used frozen shrimp, a good quality frozen option, to speed up the preparation, but if you have time, you can opt for fresh ones. However, if you don’t like them, you can add any fish you want or even eliminate it, adding what you prefer. This recipe can be a starting point to let your imagination run wild, but I still recommend trying it because it’s delicious.

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Cost: Economical
Rest time: 1 Hour
Preparation time: 30 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

1 cup Carnaroli rice
14.1 oz baby zucchini
7 oz avocado
14.1 oz shelled, frozen shrimp
1 clove garlic
1 lemon
to taste salt and pepper
6 tablespoons extra virgin olive oil
1 package quail eggs (optional)

Tools

1 Pan
1 Plastic wrap
1 Saucepan
1 Knife
1 Cutting board

Preparation

To prepare the Rice Salad with Shrimp, Avocado and Zucchini, let’s organize ourselves to have all the ingredients at hand, already measured.
Cook the rice in plenty of lightly salted water and drain it a few minutes before the ideal cooking time.
To stop the cooking process, pass it through a colander under running cold water.

Wash the zucchini thoroughly without removing the stem and flower (open the flower to wash it better), so that they lose any soil residue, dry them and cut them into small pieces.
Sauté them in a non-stick pan with 4 tablespoons of extra virgin olive oil, along with a whole clove of garlic.
Sauté until they are cooked, but still crunchy, so always cook over high heat.

After removing the shrimp intestines, quickly wash them and plunge them into slightly salted boiling water. Cook them for just a few minutes, until they change color.

After peeling a ripe avocado, remove the pit and cut it into small pieces.
Place it in a bowl, season with salt and pepper, and drizzle with lemon juice to prevent browning.

Now that everything is ready, we can assemble this delicious rice salad.

Pour the rice into a large bowl and add all the prepared ingredients, mixing well.

Serve our Rice Salad with Shrimp, Avocado and Zucchini cold, garnishing it as desired with some basil leaves and hard-boiled quail eggs. Finally, drizzle with the remaining two tablespoons of oil.