Acapulco Fruit Salad Food

ACAPULCO AVOCADO SALAD

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.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

ACAPULCO SALAD

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.