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TO GOOD TO BE SIMPLE SALAD
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Delicious shrimp, avocado, and artichoke salad.

Ingredients

  • 1.000 1 lb.
    shrimp
  • 3.000 3
    Genuine California avocados cubed into 1 inch to 1/2 inch pieces
  • 1.000 1 pt.
    of grape tomatoes halved
  • 3.000 3
    jars of marinated artichoke hearts (DO NOT DRAIN)
  • 0.250 ¼ cup
    minced red onion
  • 2.000 2
    small cans of sliced black olives, drained
  • 2.000 2 Tbsp.
    vinegar of your choice
  • 0.000
    Salt and pepper to taste

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Instructions

  1. Rinse the shrimp and drain well
  2. Pour the jars of artichoke hearts into a large bowl, including the marinade. Pull the artichoke leaves off of the heart, discarding any that may be too hard to chew
  3. Add the rest of the ingredients to the bowl and mix well.
  4. Let the salad marinate in the fridge for a couple of hours, and serve
  5. Great with pasta

*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.

"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe. 

 

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