Shrimp, Papaya, and Avocado Salad (Ensalada de Camarones, Fruta Bomba, y Aguacate)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FOR THE DRESSING: 3/4 cup pure Spanish olive oil 1/4 cup fresh lemon juice salt to taste
1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1 tablespoon finely chopped fresh parsley
FOR THE SALAD: salad greens for lining platter, optional 1 pound shelled and deveined medium shrimp cooked over medium-high heat in boiling, salted water barely to cover until pink, 3 minutes, and drained well 1 large ripe papaya, peeled, seeded, and thinly sliced
1 large, ripe avocado or 2 smaller Haas avocados, peeled, pitted and thinly sliced 1/2 small red onion, finely chopped salt and freshly ground black pepper to taste



1 In a small bowl, whisk together all the dressing ingredients, cover, and refrigerate until ready to serve.
2 On a large platter lined with salad greens, arrange the shrimp in the center and the avocado and papaya along the sides. Sprinkle with the onion, salt, and pepper, drizzle the dressing over, and serve.

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