| previous | next |
Title: Shrimp and Avocado Salad
Categories: Salad Seafood
Yield: 6 Servings
| 3 | md | Avocados |
| 3 | tb | Fresh lemon juice |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Ground poultry seasoning |
| 1/8 | ts | Ground black pepper |
| 1/16 | ts | Ground red pepper |
| 1 | ts | Salt |
| 1 | tb | Cider vinegar |
| 1 | tb | Salad oil |
| 1 1/2 | c | Cooked deveined shrimp |
| 1 1/2 | c | Diced tomatoes |
| 2 | tb | Mayonnaise |
| Water cress |
Halve and pit avocados. Scoop out the halves to make the cavities 1/2 inch larger, saving the scooped out portion for use in the filling. Brush lemon juice on the insides of the halves and on the reserved portion to prevent discoloration.
Combine remaining lemon juice with the next 8 ingredients in a bowl large enough to mix salad. Dice scooped-out avacado and add to seasonings along with shrimp, tomato, and mayonnaise. Mix lightly. Spoon into avocado halves. Garnish with watercress.
Source: "THE SPICE COOKBOOK", by Avanelle Day and Lillie Stuckey, 1964
| previous | next |