Shrimp, Avocado & Papaya Salad
- 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 & 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.
Buen Provecho Menu prepared by The Nueva Posada's executive chef - Lorraine Russo