Mexican shrimp, avocado and papaya salad: Ensalada de camaron, aguacate y papaya

Lorraine Russo

This refreshing Mexican salad combines shrimp, avocado, papaya and red bell pepper. Perfect for hot weather, it is a healthy and delicious choice.

Ingredients

• 4 ripe avocados cubed
• 1/4 med. sized ripe papaya cubed
• 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style
• 1/2 cup sunflower seeds
• 1/2 red onion in slices
• 1 small box of halved strawberries
• 1/2 cup of your favorite vinaigrette dressing

Combine avocado, papaya, shrimp red bell pepper and sunflower seeds in a large bowl. Add your vinaigrette dressing and toss gently.

Divide amount equally on four lettuce lined plates. Garnish with the thinly sliced red onions and decorate with strawberry halves. Serves 4.

Menu by The Nueva Posada’s former Executive Chef – Lorraine Russo