Shrimp and Avocado Salad
Contributed by: NAPSA
Salad Ways for Mexican Avocados
(NAPSA) - This salad combines the delicate flavor and creamy texture of Mexican Hass avocados with shrimp and seasonal fruit.
It's simple enough for a weeknight dinner-yet festive enough to serve to weekend guests.
Hass avocados from Mexico-the ones with the pebbly skin-are renowned for their high quality. Fruit that yields to the touch is ready to use. Firm avocados should be stored at room temperature until they soften. After that, refrigerate.
- 1 ripe Mexican Hass avocado
- 3 cups bite-sized salad greens
- 3 cups bite-sized fruit such as halved seedless grapes, diced mango or pineapple
- 1/2 cup prepared oil and vinegar dressing
- 1 pound peeled, cooked shrimp
- 1 lime, cut in wedges
Cut avocado lengthwise around middle; remove pit with a knife blade; twist to separate halves; scoop out flesh; cut in wedges. In a bowl, toss fruit with half of the salad dressing; transfer to 4 plates.
Arrange avocado and shrimp on top; drizzle with remaining dressing. Serve with lime wedges.
Serving Size: Makes 4 Servings