Four ripe avocados were in the basket in my kitchen for two days while I was trying to figure out what to make with them. I eat so many avocados that sometimes I don’t know how to eat them in a different way.
So I decided to make a Potato, Avocado and Shrimp Salad and it was easy and delicious. You can’t go wrong adding avocados to a salad!
This salad is perfect for the hot summer days ahead
6 large peeled potatoes, cooked and diced
2 pounds cooked shrimp
3 ripe avocados, peeled and diced
1 cup mayonnaise
1 cup diced and cooked carrots
1 cup cooked peas
1/3 cup creme fraiche or crema de leche fresca
Salt and pepper
1 garlic clove, chopped
1/4 cup grated onion
1/4 cup chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Juice of 1 lime
1. In a small bowl whisk together the mayonnaise, creme fraiche, lime juice, salt, pepper and cumin and set aside.
2. Place the potatoes in a large bowl, add the onions, garlic, carrots, peas, shrimp, avocado and cilantro.
3. Add the mayonnaise mixture and toss well. Refrigerate until ready to serve.
4. Serve cold or at room temperature.