Yucatan Guacamole Salad
I've adapted Mark DeCarlo's Yucatan Guacamole recipe in Richard Lombardi's Cooking through Cancer cookbook. Cancer fighters...avocado, tomato, cilantro, garlic and olive oil make this a delicious party appetizer or a meal when made into a salad and served with tortilla chips.
Servings: 4
Calories: 537kcal
Ingredients
- 1 pound precooked shrimp large dice
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Sea salt and pepper to taste
- 1/4 cup cilantro chopped
- 1 small red onion small dice
- 1 small jalapeno pepper seeded and minced
- 2 avocados halved, pit removed
- 1 tomato diced
- 3 Tablespoons capers drained
- 2 cloves minced garlic
- 1 lime juiced
- 6 cups small lettuce leaves
- 6 ounces tortilla chips
- 1 green onion green part snipped for garnish (optional)
Instructions
- Marinate the diced shrimp with olive oil, balsamic vinegar, salt and pepper while preparing the rest.
- Add the red onion, cilantro and jalapeno to the shrimp and toss.
- With a butter knife, score the avocado half horizontally and vertically and scoop the cubes out with a spoon, add to the bowl with the tomato, garlic and capers. Mix gently with lime juice and salt and pepper to taste. I save one half of an avocado to garnish the salad.
- Line the plates with lettuce leaves and scoop the Yucatan Guacamole into the center. Garnish with the remaining avocado cubes, cilantro sprigs, snipped green onions and tortilla chips on the side. Enjoy this beautiful and healthful cancer fighting meal.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 537kcal