Shrimp and Avocado Salad w/ pink sauce

Recipe by LR Beckwith
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pink Sauce: Stir well and set into refrigerator to chill.
  • Wash the avocado and split it.
  • Separate with a turning motion.
  • Remove the seed.
  • Set aside.
  • Wash and chop the tomatoes into 8 pieces each.
  • Set aside.
  • Wash the lettuce and pull off several large leaves.
  • Finely slice some of the lettuce.
  • Make a bed of the lettuce leaves.
  • Add an avocado half to one end of the platter.
  • Put the shrimp with the head end down in the avocado half.
  • Allow the shrimp tails to hang over the sides of the avocado.
  • Add some of the shredded lettuce to the other end of the platter.
  • Arrange the tomatoes in a circle on the shredded lettuce.
  • Cover the shrimp and Avocado with the pink sauce and add some over the lettuce and tomato salad.
  • Serve.
Advertisement