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SPICY SHRIMP AVOCADO SALAD
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Low calorie, spicy, refreshing salad that can be used as a main dish or to compliment any Mexican meal.

Ingredients

  • 3.000 3
    ripe Genuine California avocados
  • 2.000 2 cups
    cooked shrimp
  • 0.500 ½ cup
    fresh lemon juice
  • 0.500 ½ cup
    diced celery
  • 4.000 4
    ripe tomatoes
  • 1.000 1 cup
    diced cucumbers
  • 2.000 2 tsp.
    salt or to taste
  • 2.000 2
    garlic cloves
  • 2.000 2
    jalapenos
  • 1.000 1 cup
    fresh cilantro
  • 4.000 4
    green tomatillos
  • 6.000 6
    tostada shells

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Instructions

  1. Cut up shrimp in good size pieces and place in a medium bowl
  2. Add fresh lemon juice and let it stand for about 5 minutes
  3. Dice avocados, 2 fresh tomatoes, celery and cucumbers add to shrimp
  4. Cover and chill in refrigerator for 15 minutes
  5. Prepare salsa as follows:
  6. Boil remaining 2 fresh tomatoes, 4 green tomatillos and jalapenos for about 10 minutes
  7. Rinse and place in blender, add garlic cloves and cilantro and salt to taste, about 1/2 tsp
  8. Add salsa mixture to your shrimp and avocado salad, mix all ingredients well and serve on tostada shells.

*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

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