Stuffed Avocado with Shrimp and Tarragon
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- 4-5 ounces cooked shrimp- shelled, cut into bite-sized pieces
- 1 scallion- sliced thinly at a diagonal
- 2 radishes, finely diced
- 3 tablespoons celery, finely diced
- 1 tablespoon fresh tarragon leaves, chopped, more for garnish
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon whole grain mustard
- 1/8 teaspoon kosher salt, more for sprinkling
- 1/8 teaspoon cracked pepper
- 1 perfectly ripe, large avocado, cut in half, seed removed.
- Garnish: Sunflower Sprouts or tarragon leaves
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Preparation
Step 1
In a medium bowl combine all the ingredients except for the avocado.
Step 2
Stir well and let stand 5 minutes. Mix again and taste and adjust the salt and lemon juice.
Step 3
You will most likely need more. Refrigerate until ready to serve.
Step 4
Cut the avocado in half, sprinkle with salt and pepper, and divide the shrimp mixture between the two halves. Top with sprouts or tarragon leaves. Enjoy immediately!
Step 5
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