Paloma Blanca’s Chavelita Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 pounds - Shrimp (about 21-25), Peeled, deveined and cut into thirds
  • 8 ounces - Tomatoes, Diced
  • 1 whole - Medium red bell pepper, Diced
  • 2 ounces - Serrano peppers, Chopped
  • 4 ounces - Red onion (abt 1/3 of an avg. size onion)
  • 4 ounces - Corn
  • 1/2 tablespoons - Salt
  • 2 tablespoons - Fresh cilantro, Chopped
  • whole - Avocados, For serving
  • whole - Hearts of Romaine lettuce, For serving
  • whole - Tomato wedges, For serving
  • whole - Green onions, For serving
  • whole - Hass avocados (for dressing), Peeled and seeded
  • 1 whole - Serrano chile (for dressing)
  • 3 whole - Green olives (for dressing)
  • 4 ounces - Cream cheese (for dressing)
  • 3 ounces - Heavy cream (for dressing)
  • 1/2 cups - Water (for dressing)
  • - Salt, to taste
  • Directions:

    1. Bring 1 gal. watr to a boil. Reduce heat and stir in the shrimp. Let shrimp stand in the hot water for 2 min. Drain the water. Cool the shrimp in running cold water for 1 min.

    2. In a mixing bowl, mix the tomatoes, bell peppers, serrano peppers, onion, corn, salt and cilantro. Add the shrimp to the mixture and mix well. Refrigerate immediately.

    3. Serve in two ripe avocado halves on a bed of hearts of Romaine lettuce w/ tomato wedges and whole green onions. Serve w/ avocado dressing on the side.

    1. Put avocado, chile, olives, cream cheese, cream and water in blender. Blend well. Add salt to taste.

    2. The dressing can be made earlier in the day before serving. Refrigerate.

    Brief Description

    Main-dish salad that makes a wonderful meal. Great salad w/ Avocado Dressing!

    Main Ingredient:


    Category:  Salads

    Cuisine:  Mexican

    Posted By:


    Posted On:

    October 6, 2012

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