Colorful Shrimp Salad
Toss fresh shrimp, avocado, tomatoes, and pasta with a homemade mayonnaise dressing, then serve with lettuce.
Ingredients
shell pasta
¾ cup
cooked shrimp, peeled
1 cup
cherry tomatoes, quartered
12
avocado, cubed
1 large
lettuce leaves, cut into strips
to taste
mayonnaise
4 tbsp
lemon juice, for the dressing and to prevent avocado browning
2 tsp
ketchup
2 tbsp
Tabasco hot sauce, optional
2 drops
salt and pepper
to taste
Instructions
1
Cook the pasta
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain and let cool.
2
Prepare the avocado
Carefully cut around the center of the avocado with a small spoon and gently twist the halves apart. Scoop out the pit with a spoon, then cut each half into four equal pieces.
3
Cube the avocado
Peel the avocado and cut the flesh into cubes. Place the avocado in a bowl and drizzle with half of the lemon juice to prevent it from browning.
4
Assemble the salad
Divide the torn lettuce leaves among serving bowls. Place the tomatoes, avocado, and shrimp in another bowl. Add the pasta, season, and spoon the shrimp salad into the serving bowls.
5
Make the dressing
Mix all the dressing ingredients in a small bowl. Pour the dressing over the salad.
