Name: Shrimp and Avocado Salad with Cilantro Vinaigrette
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/4 cups lemon 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.