Shrimp, Avocado & Papaya Salad
(Serves 4)
Ingedientes:
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
...
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Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas
In this recipe, two of central Mexico's favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed m...
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Avocado Mousse: Mousse De Aguacate
The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo - small cooked cocktail shrimp - in the center of the ring or as a garnis...
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Shredded venison salad: Salpicon de venado
This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,...
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Shrimp and jicama salad: Ensalada de camarones con jicama
This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos.
Ingredients:
1 ...
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Mexican grapefruit salad: Ensalada de toronja
This is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a sm...
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Big Mama Salad
How to Prepare:
Making this salad is as easy as sin and twice the fun.
1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart)
1 grated m...
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Pasta salad with jalapeno vinaigrette: Coditos con salsa
This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead...
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