Spicy Shrimp Avocado Salad

Name: Spicy Shrimp Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 serving(s)
Ingredients: 2 firm ripe tomatoes; 4 tomatillos; 2 jalapeno peppers; 2 garlic cloves; 1 cup fresh cilantro; 1/2 teaspoon salt; 3 avocados (California Hass); 2 cups shrimp, cooked; 1/2 cup fresh lemon juice; 1/2 cup celery, diced; 2 firm ripe tomatoes; 1 cup cucumber, diced; salt (to taste); 3 tortillas, Fried

(2)

Recipe by Skypoodle

I found this recipe on the California Avocado Commission's website. It is a spicy, refreshing salad that can serve 3 as an entree. It can serve 6 as a compliment to any mexican meal. Preparation time does not include the chill time for the salsa. This salsa is a real keeper! Use it for chips, eggs, tacos, steaks, burgers... It is worth saving this recipe for the salsa alone!

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READY IN: 25mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

Salsa
2

firm ripe tomatoes
4

tomatillos
2

jalapeno peppers
2

garlic cloves
1

cup fresh cilantro
¹⁄₂

teaspoon salt
Salad
3

avocados (California Hass)
2

cups shrimp, cooked
¹⁄₂

cup fresh lemon juice
¹⁄₂

cup celery, diced
2

firm ripe tomatoes
1

cup cucumber, diced
salt (to taste)
3

tortillas, Fried

DIRECTIONS

Prepare salsa ahead as follows:
Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
Whirl until only a few lumps remain.
Chill thoroughly.
For the Salad:
Cut up shrimp in bite size pieces and place in a medium bowl.
Add fresh lemon juice and let it stand for about 5 minutes.
Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
Serve salad in tostada shells and dress with salsa over the top.

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