Thursday, May 24, 2012

Summer Avocado Shrimp and Fruit Salad boats

¾ pound medium frozen cooked shrimp
3 good size Hass avocados (or whatever you can get in your area/season), half them evenly and discard pits.
8 strawberries, quartered
1 mango, peeled and diced
¼ cup poppy seed dressing
3 tablespoons plain Greek yogurt
A nice handful of cilantro, big stems removed and chopped
Finely shredded Iceberg lettuce


Defrost shrimp according to package directions, then drain well and refrigerate to cool. Wash and quarter strawberries. Dice mango. Add the fruit to the shrimp bowl and add dressing , yogurt, cilantro and toss to coat all. Plate avocadoes. Lay a nest of shredded lettuce on each and spoon the shrimp and fruit salad on top of lettuce.

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