Potato chips, fragrant mango, avocado and shrimp salad
Only after a high temperature baking of 35 degrees a week can we believe that the early May has the feeling of Midsummer in previous years. Summer is not friendly to Uncle Bao, but the high calorie fruits in southern China are innocent!Mango, avocado, with fresh shrimp and fat house happy potato chips (potato chips), squeeze a full salad dressing! A heat bomb like this can also be called light food, and uncle Bao can't help blushing blush.1. Salad is ready to eat, otherwise the potato chips will be softened by salad dressing and affect the taste.
Step 1 . Wash the kiwi shrimp and remove the shell. Open the back and remove the shrimp line. After boiling in boiling water, part of the shrimp is diced, and part of the whole shrimp is left for decoration.
Step 2 . Cut avocado in half, remove the core, take out the pulp and dice it for standby.
Step 3 . After the mango is denuded, draw a "well" knife, gently squeeze it open, take out the pulp and dice it for standby.
Step 4 . Put the diced shrimp, avocado and mango into a bowl, add an appropriate amount of salad dressing, mustard and salt, and mix well.
Step 5 . Put the mixed salad on the potato chips, and then decorate with a complete shrimp, and then serve.
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