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Shrimp Salad-Stuffed Avocados
An ideal warm-weather appetizer or salad packed with harmonious flavors and contrasting textures.
Ingredients:
12 oz. shrimp, cleaned and boiled
2 Tbsp. low fat mayonnaise
2 Tbsp. Markon First Crop Red Onions, chopped
2 Tbsp. Markon First Crop Celery, chopped
2 Tbsp. mango, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 avocados, halved with pit removed
Optional: 1 Jalapeno chile pepper, sliced for garnish
Instructions:
Mix together shrimp, mayonnaise, onions, celery, mango, salt, and pepper. Divide into four equal portions and serve in center of avocado halves.
Garnish with Jalapeno slices if desired.
Meal Type:
Spring
Summer
Appetizers
Gluten Free
Salads
Sides