Avocado and Shrimp Salad
2 ripe avocados from Mexico
8 oz peeled, cooked small shrimp (about 1 cup or 250 mL) (250 g)
1 cup diced pineapple or mango (250 mL)
2 tbsp diced red onion (30 mL)
1/2 to 1 tsp jerk seasoning (2-5 mL)
2 tbsp fresh lime juice (30 mL)
Cut avocado lengthwise around middle; twist to separate halves; remove pit by striking lightly with a knife blade, twisting and lifting out pit; scoop avocado from the shells with a spoon; dice avocado flesh; reserve shells. Reserve 4 shrimp for garnish.
In a medium-sized bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.
Yield: 4 portions
Per Serving (made with pineapple and 1/2 tsp [30 mL] jerk seasoning): about 240 cal, 14 g pro, 15 g total fat (2 g sat fat), 15 g carb, 7 g fibre, 111 mg chol, 135 mg sodium. %RDI: iron 17%, calcium 4%, vit A 5%, vit C 47%
Recipe provided by Avocados from Mexico. For more recipes and information, please visit www.missavacado.com
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