SHRIMP SALAD IN
AVOCADO BOATS
George Stella has a very famous Southwestern Chicken Salad in Avocado
Bowls. This is an idea I had along those lines, but his recipe is very different. Very
filling, tasty lunch this was! Highly
recommended. Enough
filling for 4 large avocados or 6 small California avocados, which I normally buy, but I couldn't find them that week. One avocado half would make a delightful first course or appetizer to a main meal.
4 Large ripe avocados
1 tbsp olive oil (15 mL)
10 oz fully-cooked shrimp
(284 g)
1/4 tsp
salt (1 mL)
3 tbsp chopped green onions
(45 mL)
1 Roma tomato, chopped
1/4 cup
mayonnaise (60 mL)
2 tbsp sour cream (30 mL)
1 tbsp spreadable cream
cheese (15 mL)
Sweetener to equal 1 tsp sugar (5
mL)
(optional)
11/2 tsp lemon juice (7 mL)
1/2 tsp
dried parsley (2 mL)
Hot sauce, to taste
(optional)
1/4 tsp
salt (1 mL)
Slice
avocadoes in half. Remove pit and
peel. If serving this salad later, skip
this step until just before serving, but meanwhile chill the shrimp salad.
In
frying pan, in olive oil, over medium heat, cook shrimp about 1 minute (even
although they are fully cooked, this gives them a better taste) and sprinkle
with 1/4 tsp (1
mL) salt. Set aside to cool 10 minutes.
In
large bowl, combine shrimp, green onions and tomato. In small bowl, mix together mayonnaise, sour
cream, spreadable cream cheese, sweetener (if using), lemon juice, parsley, hot
sauce (if using) and salt. Add to shrimp
and stir to combine well. Fill avocado
halves. Serve immediately.
Yield: 8 servings
1/2 large
filled avocado
380.9
calories
13.1
g protein
33.4
g fat
3.4 g fiber
8.1
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: