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Shrimp Stuffed Avocados

Salad.Carnival's picture
Ingredients
  Butter lettuce leaves 4
  Tangy dressing 1⁄2 Cup (8 tbs)
  Avocados 3 Medium
  Lemon juice 2 Tablespoon
  Medium shrimp 1 1⁄2 Pound, cooked, shelled and deveined, if needed and chilled
  Cooked asparagus spears 1 Pound, cooled
  Canned pickled beets 8 Ounce, drained
  Cherry tomatoes 1 1⁄2 Dozen
Directions

Arrange lettuce leaves on 6 salad plates or on 1 large tray.
Prepare tangy dressing; set aside.
Peel, pit, and halve avocados; brush all over with lemon juice.
Place 1/2 avocado on each plate.
Fill each half with shrimp; surround filled avocado with asparagus, beets, and tomatoes.
Pass dressing to spoon over individual servings

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday, Healthy

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