Avocado Shrimp Salad

Here is salad number 2 also served with blue corn tortilla chips:

Avocado Shrimp Salad

• 8-10 jumbo shrimp
• 1 large avocado
• 1/3 cup sweet corn
• 1/4 cup chopped red onion
• 1 chopped pickling cucumber
• lime
• salt

Flash boil the shrimp in salt water and rinse in cold water to cool. Chop red onions and pickling cucumber. Boil sweet corn for about 2 minutes and also rinse to cool.

Combine corn, red onion and cucumber in a large mixing bowl. Add lime juice to taste.

Mix in half of the shrimp (either chopped or halved) and leave the rest aside for garnish.

Cut open avocado and remove pit. Score the inside into cubes and scoop out with a spoon. Mix with the rest of the ingredients. Add salt and more lime juice to taste. Be sure to perform this step last (or when you are ready to serve) to avoid avocado discoloration.

I also served this salad with blue corn tortilla chips:)

Salmon Potato Salad

With Summer just around the corner, I thought I would make a couple of salads. Here is the first of my creations:

Salmon Potato Salad

• 1/2 can canned salmon (15 oz)
  
• 1 large (red) potato
  
• 1/3 cup chopped celery
• 1-2 stalk(s) chopped scallions
• *1 oz. creamy hot sauce (ranch + hot sauce)
  
• salt & pepper

*the sauce I used was left over from a Peruvian chicken restaurant



Chop potatoes into cubes and boil in salt water for about 10 minutes or until tender. Chop celery and saute with a little salt and pepper for a few minutes. Be sure not to overcook so that it remains slightly crispy. Cool both ingredients.



Chop scallions into small pieces and place in a large mixing bowl. Add potatoes, celery, canned salmon and creamy hot sauce. Add salt to taste (although I did not add any).


Mix thoroughly and serve immediately (or chill in refrigerator if needed). I chose to serve mine with blue corn tortilla chips.