Stuffed Avocados

The recipe for today is a real treat by Whole Foods Market. There isn’t any technical cooking involved in this dish, and its the perfect dish for someone who loves avocados and shrimp. Personally speaking, I love all kinds of seafood and I became accustomed to the taste of avocados. Replace as many regular ingredients as you can with organic ingredients as usual. This stuffed avocado with shrimp and cucumbers recipe is quite refreshing as well, so I hope those who try it enjoy it. Don’t forget to leave a comment if you try it out. Also, don’t be afraid to toy with the recipe to make it to your liking. If you don’t like something then don’t use it, or go ahead and substitute it with something else.

Serves 4

Ingredients:

Citrust Dressing:

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice 
• 1 teaspoon grated lime zest 
• 1/2 teaspoon fresh ground black pepper 
• 1/2 teaspoon sea salt 
• 1 teaspoon sugar 

Salad:

• 1 cup frozen precooked baby shrimp (about 6 ounces) 
• 3 tablespoons chopped mint, more for garnish 
• 1/4 cup chopped cilantro, more for garnish
• 2 ounces queso fresco or mild feta, crumbled, more for garnish 
• 1/2 cup diced English cucumber (peeled and seeded) 
• 1/2 cup seeded and diced tomato 
• 2 avocados, ripe yet firm
• 4 cups shredded romaine

Method:

To make the dressing, whisk together orange juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside. 

To make the salad, thaw shrimp and drain off any excess liquid. In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes. Split avocados and discard pits. 

With a table knife, gently score flesh of avocado without splitting the shell. Scoop out avocado and add to shrimp salad, reserving avocado shells. Pour half of the dressing over the salad and gently toss to coat. In another bowl, toss romaine with remaining dressing. To serve, divide lettuce among plates. Set avocado shells on greens and fill with shrimp salad. Garnish with additional cheese, mint and cilantro leaves and serve.

Nutrition:
Per serving (252g-wt.): 220 calories (120 from fat), 13g total fat, 2.5g saturated fat, 14g protein, 16g total carbohydrate (8g dietary fiber, 4g sugar), 90mg cholesterol, 430mg sodium

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.