Shrimp and Vegetable Stuffed Avocados

A year-round delicacy here in Southern California, Hass avocados never disappoint.

In fact, the avocado happens to be one of those foods I could live off of; much akin to the Flavorosa Pluot and ultra dark chocolate in my book of favorites.

This is a wonderful, very healthy, easy-to-make salad that is also gluten free and caesin free.

I used to see recipes with ingredients that would say, “1/8 tsp of xyz” and figure I could just leave it out because 1/8 of a tsp is such a minuscule amount. I encourage you to fight that urge and always include that ingredient.

In this case, I used my “secret” ingredient of Worcestershire sauce. It is just enough to add a kick without any overpowering of the lemon and olive oil goodness.

Sometimes the smallest amount of something seemingly ordinary can make the biggest flavor difference in your recipe.

Tips: Use vegetables in season for the freshest salad.

Inspired, yet avocados don’t grow freely in your neck of the woods?

Check out the California Avocados Direct website to order some straight from Southern California!


Drizzle lemon juice on avocado boats.

Chop it up.

Whisk up the dressing. Toss it all together and stuff the boats. Mmmm.

Shrimp and Vegetable Stuffed Avocados

4 servings


Shrimp and Vegetable Stuffed Avocados
  • 2 avocados
  • 3-4 Tbsp lemon juice, fresh from REAL lemons (2 lemons)
  • 1 1/2 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp cooked shrimp, cut into 1/2 pieces (optional)
  • 1/4 cup Worcestershire sauce
  • 1/8 tsp pepper
  • 1 tsp broccoli, chopped
  • 1/4 cup celery, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup green onion, chopped


  • Sliced the avocados in half lengthwise and removed the pit.
  • Using a spoon, shell out the avocado meat, leaving enough inside to hold the shape of the avocado. Chop the avocado meat that was removed to add back in at the end.
  • Sprinkle 1 tsp of lemon juice and 1/2 tsp salt over the avocado shells/boats.
  • In a medium bowl, whisk together the remaining lemon juice, salt, olive oil and pepper.
  • Add in the shrimp, vegetables and avocado meat. Toss together.
  • Spoon salad filling into each avocado shell/boat.
Prep Time: 15 - 20 Minutes
Total Time: 15 - 20 Minutes

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