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Serves
2
Author Notes
Ripe, creamy avocados are stuffed with succulent shrimp salad, the perfect summer lunch or light supper. —Lizthechef
Ingredients
1/4 cup
mayo
3 tablespoons
celery, chopped
2 tablespoons
scallions, chopped
2 tablespoons
red bell pepper, chopped
1 tablespoon
fresh dill, chopped
1 tablespoon
flat-leaved parsley, chopped
4 teaspoons
Meyer lemon juice (or any lemon juice), divided use
1/4 teaspoon
celery salt
1/4 teaspoon
ground white pepper
1/2 pound
small shrimp, cleaned, cooked, peeled and chilled for 1/2 hour
2
ripe avocados, peeled, pitted and halved
2 cups
organic baby greens-
chopped fresh dill and grated Meyer lemon zest (optional garnishes)
Directions
- Using a non-reactive medium-sized bowl, combine the mayo, celery, scallions, red bell pepper, dill, parsley, 1 tablespoon (3 teaspoons) of lemon juice, celery salt and white pepper.
- Add the cooked and cooled shrimp to the dressing and stir gently to mix.
- Toss the avocado halves with remaining teaspoon of lemon juice.
- Fill each avocado half with 1/4 of the shrimp salad.
- Spill 1 cup of greens onto each plate. Top with 2 stuffed avocado halve, garnish and serve.
