
Ripe, creamy avocados are stuffed with succulent shrimp salad.
Ingredients:
- * 1/4 cup mayo
- * 3 tablespoon chopped celery
- * 2 tablespoon chopped scallion
- * 2 tablespoon chopped red bell pepper
- * 1 tablespoon chopped fresh dill
- * 1 tablespoon chopped parsley
- * 4 teaspoon meyer lemon juice, divided use
- * 1/4 teaspoon celery salt
- * 1/4 teaspoon ground white pepper
- * 1/2 pound very small shrimp, cooked, peeled and cleaned
- * 2 ripe avocado, peeled, pitted and halved
- * 2 cup baby greens
Instructions:
- Using a medium-sized non-reactive bowl, combine the mayo, celery, scallions, red pepper, dill, parsley, 1 tablespoon (3 teaspoons) lemon juice, celery salt and white pepper.
- Add the shrimp and stir gently into dressing.
- Toss the avocado halves with remaining 1 teaspoon lemon juice.
- Fill each avocado half with ¼ of the shrimp salad.
- Place 1 cup of greens on each plate, top with 2 shrimp salad-stuffed avocado halves.
- Garnish and serve.