California Avocado-Shrimp Vinaigrette

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In a large bowl, combine Shrimp, tomatoes, green bell pepper, celery and Onion. Set aside.

In a small bowl, mix together salsa, vegetable oil, lime juice and salt.

Pour over Shrimp mixture and toss gently. Cover and refrigerate at least 4 hours.

Before serving, add avocado to Shrimp mixture.

Arrange lettuce leaves on individual salad plates.

Spoon avocado Shrimp mixture onto lettuce.

Garnish with parsley.

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