Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Ingredients
- 1 pound peeled and deveined cooked shrimp, coarsely chopped
- 2 plum tomatoes, seeded and chopped
- 2 green onions, chopped
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper, seeded and minced
- 1 serrano pepper, seeded and minced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon adobo seasoning
- 3 medium ripe avocados, peeled and cubed
- Bibb lettuce leaves
- Lime wedges
Reviews
These individual lettuce cup salads scaled up a casual dinner party my family was having. We had guests who have food allergies so we customized the little lettuce bowls to accommodate them. This went well with the chicken we grilled!
Love seafood-will try to get this salad either from a big seafood restaurant or have it made at home-though shrimps are expensive here will try to have it -thanks for recipe.
I cut the recipe to two servings. I left out the peppers and added apples. So delicious! Thank you, Heidi, for sharing this recipe.