This week I’m participating in a blog hop with “The Salad Bar” and our theme is salads using avocado. Our local seafood market always carries tiny Canadian shrimp that are super plump and moist, so paring them with ripe Haas avocados seemed a natural match. And so, my shrimp salad-stuffed avocados came to be for our lunch the other day.
Fresh dill and parsley, plus fresh Meyer lemon juice, took away any need for more than a touch of celery salt, keeping this a healthy, low sodium salad. Celery, scallions and sweet red pepper added a nice crunch to contrast with the creamy avocado and juicy shrimp.
TIP: Tossing the avocado halves with Meyer lemon juice will keep the avocado from turning brown, if you want to fill and chill the avocados a while before serving them.
- 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)
- 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.