Shrimp Salad-Stuffed Avocados for #TheSaladBar
Prep time: 
Total time: 
Serves: 2
Ripe, creamy avocados are stuffed with succulent shrimp salad.
  • 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)
  1. 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.
  2. Add the shrimp and stir gently into dressing.
  3. Toss the avocado halves with remaining 1 teaspoon lemon juice.
  4. Fill each avocado half with ¼ of the shrimp salad.
  5. Place 1 cup of greens on each plate, top with 2 shrimp salad-stuffed avocado halves.
  6. Garnish and serve.
Recipe by Liz The Chef at