Creamy Avocado, Lemon & Garlic Shrimp Fresh Salad — Made with HUUSK Curved Forged Knife
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This avocado, lemon and garlic shrimp salad is the kind of dish that feels indulgent yet light — creamy avocado, bright citrus, and perfectly seared shrimp on a bed of fresh greens. The curved blade of the HUUSK hand-forged knife is purpose-built for handling the slippery, soft textures of avocado and lemon.
Ingredients (serves 2):
- 200g large raw shrimp, peeled and deveined
- 2 ripe avocados
- 1 lemon (zest and juice)
- 3 garlic cloves
- 2 tbsp olive oil (divided)
- 1 tsp honey
- Mixed salad greens (arugula, baby spinach, watercress)
- Sea salt and freshly ground black pepper
- Chilli flakes (optional)
- 1 HUUSK hand-forged curved knife
Step 1 — Marinate the shrimp.
Pat the shrimp dry.
In a bowl, toss them with 1 tablespoon olive oil, the juice of half a lemon,
2 minced garlic cloves, salt and pepper.
Let them marinate for 10 minutes while you prepare the other ingredients.
Step 2 — Cut the avocado.
Cut each avocado in half lengthwise, following the natural curve around the pit.
Remove the pit by carefully tapping the HUUSK curved knife blade into it and twisting.
The curved blade shape mirrors the avocado's oval form,
allowing you to scoop out the flesh in clean halves.
Slice the avocado flesh into 1cm wedges while still in the skin,
then scoop them out with a spoon.
The hammer-textured blade surface prevents the creamy avocado from sticking during slicing.
Step 3 — Zest and juice the lemon.
Use a zester to remove the lemon zest, then cut the lemon in half and juice it.
You will need approximately 3 tablespoons of juice for the dressing.
Step 4 — Make the dressing.
In a small jar, combine the remaining 1 tablespoon olive oil,
lemon juice, lemon zest, honey, 1 minced garlic clove, salt and pepper.
Secure the lid and shake vigorously until emulsified.
Step 5 — Sear the shrimp.
Heat a skillet over medium-high heat.
Add the marinated shrimp in a single layer and sear for 1.5 minutes per side until pink and opaque.
Do not overcrowd the pan — cook in batches if needed.
Step 6 — Assemble and serve.
Arrange the mixed greens on two plates.
Top with avocado wedges and seared shrimp.
Drizzle generously with the lemon dressing.
Finish with a sprinkle of chilli flakes (if using) and extra black pepper.
Serve immediately while the shrimp is warm.
