Real Recipes From Real Home Cooks ®

acapulco avocado salad

★★★★★ 8
a recipe by
Gloria Gasperson'Giddings
Gainesville, GA

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 8
serves 4
prep time 10 Min
method No-Cook or Other

Ingredients For acapulco avocado salad

  • 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 c
    Any variety, salsa
  • 2
    Ripe avocados

How To Make acapulco avocado salad

  • 1
    Arrange lettuce on four plates. Set aside.
  • 2
    Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
  • 3
    Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
  • 4
    Chop and gently stir into shrimp mixture.
  • 5
    Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
  • 6
    Place each half on lettuce bed.
  • 7
    Spoon shrimp mixture evenly into avocado halves.