Shrimp Salad stuffed Avocados….I don’t know about you, but my mouth is watering already!
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This Easy dinner idea will not leave you feeling weighed down, giving you that “I ate too much” feeling. Even better, it’s fast, easy and best of all…healthy!
Take a look!
INGREDIENTS
- 1 pound peeled & de-veined cooked cocktail shrimp
- 2 large, ripe mangoes, peeled and cubed
- 3 large halved and pitted ripe avocados
- 1 lemon
- 1/3 cup chopped cilantro
- ¼ cup mayonnaise
- 14/ cup fresh squeezed lime juice
- kosher salt and freshly ground pepper, to taste
- Take your pitted avocados and scoop out a portion of the centers into a medium bowl, making sure to leave a 1/4-inch border of avocado meat for the salad to rest in.
- Drizzle lemon juice over the scooped out avocados so they don’t brown.
- Add cubed mango to the scooped out avocado.
- Dice cooked shrimp and set aside.
- In a small bowl, combine mayonnaise and lime juice and whisk together.
- Stir in cilantro and season with salt and pepper. Taste and adjust seasoning, if necessary.
- Pour dressing over avocado and mango mixture and toss together. Refrigerate 30 minutes.
- Serve by spooning chilled salad into avocadoes and topping with shrimp.
Prep time About 45 minutes Prep to Plate.