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.
Medium shrimp (26-30 count),cooked, peeled, deveined, cut in half
(4 oz ) diced green chiles, drained
Any variety, salsa
How To Make acapulco avocado salad
Arrange lettuce on four plates. Set aside.
Combine 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 avocado halves in one piece.
Place each half on lettuce bed.
Spoon shrimp mixture evenly into avocado halves.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!