Ripe, creamy avocados are stuffed with succulent shrimp salad.
Ingredients
¼ cup mayo
3 tablespoons chopped celery
2 tablespoons chopped scallions
2 tablespoons chopped red bell pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped parsley
4 teaspoons Meyer lemon juice, divided use
¼ teaspoon celery salt
¼ teaspoon ground white pepper
½ pound very small shrimp, cooked, peeled and cleaned
2 ripe avocados, peeled, pitted and halved
2 cups baby greens
chopped fresh dill and Meyer lemon zest (optional garnishes)
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.
Recipe by Liz The Chef at https://lizthechef.com/shrimp-salad-stuffed-avocados-for-thesaladbar/