This recipe is the Mexican version of the typical California shrimp salad. We find it in the book My kitchen in Mexico City, by the cook Gabriela Chamberone of the best known chefs in the country.
Its preparation has no mystery, prepares in a jiffy and, on top of that, it is the healthiest.
The only difficulty in preparing it in Spain lies in finding avocados that are ripe enough: if it is served with a very green avocado, it loses its appeal. It can also be difficult for us to find chipotle in adobo. The ideal is to make a homemade mayonnaise to which we add one or two chipotles (they are quite spicy), but if we don’t have it, you can make a mayonnaise with a chipotle sauce or, failing that, any other hot sauce. And if we are going to take the salad to a picnic (or we are not going to eat it immediately) do not hesitate to use canned mayonnaise.
In a bowl, mix all the vegetables. cut into small cubes of the same size (as if it were a salpicón): two lettuce hearts, a fennel, a handful of radishes, a quarter of a white onion, 140 g of cherry tomato and a handful of chopped coriander. Add 630g of small cooked prawns (or cut prawns), 45g of chipotle mayonnaise and the juice of one lime. We booked.
We are now going to open the avocados in half. we discarded the bonecut the avocado to the same size as the rest of the vegetables, put it together with the rest of the salad, and correct the dressing.
We can serve the salad in the skin of the avocados, which will work as a plate, or directly in one or more bowls. At the end, we throw over a few pumpkin or sesame seedswhich gives it a crunchy touch.
With what to accompany the stuffed avocados
This salad is perfect to serve as an appetizer, in the avocados themselves, or as a single dish if served in bowls and with more quantity. If we want to celebrate a mexican californian food, we can accompany the salad with some Nachos with cheese and some governor tacos. Success is assured.
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