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CALIFORNIA AVOCADO-SHRIMP VINAIGRETTE
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 3.000 3 lbs.
    Medium shrimp, cooked, peeled and deveined
  • 1.500 1 ½ lbs.
    Tomatoes, coarsely chopped
  • 1.000 1
    Green bell pepper, seeded and diced
  • 3.000 3 cups
    Celery, thinly sliced
  • 1.000 1
    Medium onion, thinly sliced
  • 0.125 ⅛ cup
    Salsa
  • 0.250 ¼ cup
    Vegetable oil
  • 3.000 3 Tbsp.
    Lime juice
  • 1.000 1 Tbsp.
    Salt
  • 3.000 3
    California Avocados, seeded, peeled and cubed
  • 0.000
    Lettuce leaves as needed
  • 0.000
    Minced parsley (optional) as needed

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Instructions

  1. In a large bowl, combine shrimp, tomatoes, green bell pepper, celery and onion. Set aside.
  2. In a small bowl, mix together salsa, vegetable oil, lime juice and salt.
  3. Pour over shrimp mixture and toss gently. Cover and refrigerate at least 4 hours.
  4. Before serving, add avocado to shrimp mixture.
  5. Arrange lettuce leaves on individual salad plates.
  6. Spoon avocado shrimp mixture onto lettuce.
  7. Garnish with parsley.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information per Serving: 110 calories, 11g of fat, 160mg of sodium.

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