Ingredients
2
cups uncooked farfalle (bow-tie) pasta (4 ounces)
1
head Boston lettuce
1
medium cucumber, cut lengthwise in half, then sliced crosswise
12
ounces cooked (peeled and deveined) large shrimp
1
avocado, sliced
1/2
cup coarsely chopped pineapple
1/2
cup coarsely chopped strawberries
1
teaspoon grated orange peel
2
tablespoons orange juice
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
1/8
teaspoon white pepper
2
kiwifruit, peeled and coarsely chopped
1
small jalapeño chile, chopped
Preparation
Mix all ingredients for Fresh Fruit Salsa.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.
