Acapulco Avocado Salad

Gloria Gasperson Recipe

By Gloria Gasperson MsGlo

This is a great summertime salad for you out there that are always trying to keep your weight down and this is a little fatting due to the avocado.I hope that you enjoy this salad.


Recipe Rating:
 8 Ratings
Serves:
4
Prep Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummilicious! The beautiful vibrant colors will draw you in to this dish for a closer look.

When I finally dug into the beautiful salad, I said to myself, "WOW, this recipe has Blue Ribbon written all over it! Acapulco would be so proud!" This salad is perfect for any season - Your family and friends will be in for a real treat. Try pairing this yummy salad with a hearty veggie soup, crusty artisan bread and a chilled glass of pinot grigio.

Ingredients

butter lettuce leaves
2 tbsp. white wine vinegar
2 tbsp. olive oil
1 fresh mango, diced
1/2 lb., medium shrimp(26-30 count),cooked, peeled, deveined, cut in half
1 can (4 oz ) diced green chiles, drained
1/2 cup any variety, salsa
2 ripe avocados
Janet Tharpe

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Directions Step-By-Step

1
Arrange lettuce on four plates.Set aside.
Combime vinegar and oil in a medium bowl,mix well. Stir in mango, shrimp, chiles and salsa.
Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.Chop and gently stir into shrimp mixture.
Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avacado halves in one piece.Place each half on lettuce bed.
Spoon shrimp mixture evenly into avocado halves.

About this Recipe

Main Ingredient: Seafood
Regional Style: Mexican
Collection: Healthier Fare
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #avocado