This salad is very tasty! The noble combination of shrimp and avocado makes the taste of this salad so harmonious, and the jelly form gives the salad an appetizing appearance. Such a salad can be prepared both on the festive table, and just when you want shrimp.

Ingredients:

a pound of frozen shrimp;
half an avocado;
1 potato;
1 carrot;
sour cream and mayonnaise;
2 eggs;
half a glass of water;
2 tsp gelatin;
salt to taste.

Cooking method:

Shrimps are boiled in salted water with peppercorns and bay leaves for 5 minutes. Then they are cooled and cleaned of shells. Prepare gelatin mixture. To do this, first fill the gelatin with half a glass of cold water, wait until it swells. Then it must be put in a water bath and heated while stirring, thus eliminating all lumps and inhomogeneities. Cool the gelatin mixture, mix with sour cream and mayonnaise in equal parts. This will be our gelling sauce.

Boil potatoes and carrots until fully cooked, cool and peel. Hard-boil the eggs, also cool and peel.

We cover the dishes in which we will prepare the salad with cling film and begin to lay out layers of lettuce, starting from the very top – these are shrimp. Spread with jelly sauce. The next layer is grated eggs, salt and sauce again. Next, lay out the diced avocado. For the best taste of avocado, it is better to sprinkle a little fresh lemon juice, then coat with white sauce.

The next layer is grated boiled carrots and white sauce. Finally, the last layer is grated boiled potatoes, which need to be slightly salted on top and well smeared with sauce. We connect the cling film on top so that foreign smells do not get into the salad, and put the bowl in the refrigerator. The layers of our salad should be soaked and held together by jelly. After several hours in the refrigerator, carefully remove the salad from the mold, quickly turning it over. Decorate with herbs or shrimp.