Shrimp and Avocado Salad w/ pink sauce – a delicious recipe with avocado, tomatoes, head lettuce, Miracle, tomato catsup, lawrys season salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pink Sauce: Stir well and set into refrigerator to chill.
2
Wash the avocado and split it.
3
Separate with a turning motion.
4
Remove the seed.
5
Set aside.
6
Wash and chop the tomatoes into 8 pieces each.
7
Set aside.
8
Wash the lettuce and pull off several large leaves.
9
Finely slice some of the lettuce.
10
Make a bed of the lettuce leaves.
11
Add an avocado half to one end of the platter.
12
Put the shrimp with the head end down in the avocado half.
13
Allow the shrimp tails to hang over the sides of the avocado.
14
Add some of the shredded lettuce to the other end of the platter.
15
Arrange the tomatoes in a circle on the shredded lettuce.
16
Cover the shrimp and Avocado with the pink sauce and add some over the lettuce and tomato salad.
17
Serve.
66
kcal
Calories
9
g
Carbs
9
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 large avocado, 2 large tomatoes, 1 head lettuce, Miracle Whip, and more.
Yes, Shrimp and Avocado Salad w/ pink sauce falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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