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Shrimp and Avocado Salad

Shrimp and Avocado SaladRecipe courtesy of Hass Avocados from Mexico.

Recipe Ingredients:

2 ripe Hass avocados
8 ounces peeled, cooked small shrimp
1 cup diced pineapple or mango
2 tablespoons diced red onion
1/2 to 1 teaspoon jerk seasoning
2 tablespoons fresh lime juice

Cooking Directions:

  1. Cut avocados lengthwise around middle; remove pits by striking lightly with a knife blade; twist to separate halves; scoop out halves with a spoon; dice avocado flesh; reserve shells.
  2. Reserve 4 shrimp for garnish; in a medium-size bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado.
  3. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.

Makes 4 servings.

Recipe and photograph courtesy of Hass Avocados from Mexico;