Acapulco Avocado Salad Recipes

ACAPULCO AVOCADO SALAD

Acapulco Avocado Salad image

This is a great summertime salad for you out there that are always trying to keep your weight down and this is a little fatting due to the avocado.I hope that you enjoy this salad.

Provided by Gloria Gasperson'Giddings @MsGlo

Number Of Ingredients 8

Ingredients

- butter lettuce leaves
2 tablespoon(s) White wine vinegar
2 tablespoon(s) Olive oil
1 - Fresh mango, diced
1/2 pound(s) Medium shrimp (26-30 count),cooked, peeled, deveined, cut in half
1 can(s) (4 oz ) diced green chiles, drained
1/2 cup(s) Any variety, salsa
2 - Ripe avocados

Steps:

Arrange lettuce on four plates. Set aside.
Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
Chop and gently stir into shrimp mixture.
Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
Place each half on lettuce bed.
Spoon shrimp mixture evenly into avocado halves.

MASTERS ACAPULCO SALAD DRESSING

Masters Acapulco Salad Dressing image

Housekeeper at Las Brisas in Acapulco created this and we changed the ingredients so it can be done in the United States. You're guests will come back for more and ask for the recipe.

Provided by Sue Masters

Categories Salad Dressings

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons white onions or 2 tablespoons yellow onions, minced very fine (do not use dried minced onion)
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
2 dashes Tabasco sauce
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup mayonnaise
5 tablespoons olive oil
3 packets Equal sugar substitute or 3 packets Splenda sugar substitute

Steps:

Mince the onion and place in a non-reactive bowl (glass or plastic).
Add lime juice, Worcestershire, soy sauce, Tabasco, mustard and sugar.
Add mayonnaise and olive oil and wisk to combine.
Cover and let sit in refrigerator for at least 30 minutes.
Note: I put everything in the Vita-Mix and blend- I don't know if a regular blender will work, but perhaps.

Nutrition Facts : Calories 60.9, Fat 5.7, SaturatedFat 0.8, Sodium 47.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.2

ACAPULCO SALAD

Acapulco Salad image

Found recipe...Sassy Salads & Sides

Provided by Jason Koch @jstone13007

Categories Other Salads

Number Of Ingredients 12

Ingredients

2 medium navel oranges, peeled, sectioned and chopped
2 cup(s) jicama, peeled and diced
1 - red bell pepper, diced
1 medium cucumber, diced
1/2 cup(s) radishes, thinly sliced
1 large tomato, diced
1/3 cup(s) olive oil or vegetable oil
3 tablespoon(s) red wine vinegar
2 tablespoon(s) lime juice
1 tablespoon(s) fresh cilantro, chopped
3/4 teaspoon(s) lawry's lemon pepper seasoning
1/2 teaspoon(s) lawry's seasoned salt

Steps:

In a large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving.

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