Shrimp and Avocado Salad with Cilantro Vinaigrette

During this Lenten season, we recommend this exquisite fresh salad for the warm season, served with sautéed shrimp, delicious fresh cilantro, mixed lettuces, tomato, and avocado. The most fun part is that it has a topping of Tostitos Salsa Verde® that will give it the perfect crunch.
Ingredients
8
Servings
  • 1/4 cups lime juice
  • 1 avocado, cut into pieces for the dressing
  • 1/4 bunches fresh cilantro, blanched for the dressing
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 pinch oregano
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, finely chopped
  • 1/4 cups white onion, finely chopped
  • 1/4 kilos medium-sized shrimp, without skin and head
  • 3 tablespoons fresh cilantro
  • 1 pinch salt
  • 1 pinch pepper
  • 4 cups mixed lettuce, chopped
  • 3 tomatoes, cut into strips
  • 1/2 onions, cut into strips
  • 1 cup cucumber, cut into cubes and with skin
  • 1 cup avocado, cut into cubes
  • 2 cups Tostitos® green salsa tortilla chips, in halves
Preparation
15 mins
10 mins
Low
  • For the dressing, blend the lime juice with the avocado, cilantro, white vinegar, olive oil, Worcestershire sauce, and oregano. Set aside.
  • Heat a skillet over medium heat with the olive oil, add the garlic and onion to cook for 2 minutes, add the shrimp, cook for 5 minutes, add the cilantro, season to your taste, remove the preparation from the heat, and set aside.
  • In a bowl, add the lettuces, tomato, red onion, cucumber, avocado, and sautéed shrimp. Add the Tostitos® Salsa Verde cut in half, and mix again.
  • Serve the salad on a plate and add dressing to your taste. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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