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Avocado filled with shrimp and celery

  • 110 g shrimps, peeled, cleaned, cooked
  • 2 pcs avocado, halved, stoned
  • 1 pcs celery stick, chopped finely
  • 1 tbsp home-made mayonnaise
  • 0.4 pcs onion, peeld, finely grated
  • 1/4 tsp dill weed
  • 1/4 tsp smoked paprika
  • 1 pinch pepper, fresh ground

  1. Using a medium-sized bowl, mix mayonnaise, dill weed, salt, onion, and pepper until smooth.
  2. Mix in the shrimps and celery.
  3. Allow salad to marinate at least 1 hour.
  4. Shortly before serving, cut avocados in half lengthwise then carefully remove the pits leaving the skins intact.
  5. Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
  6. Carefully remove several tablespoons of pulp, cut into bite-size pieces, and reserve 4 tablespoons of pulp for garnish.
  7. Mix majority of pulp with shrimp mixture.
  8. Place avocado into avocado shells, and spoon shrimp mixture into the avocado halves.
  9. Sprinkle paprika on.
  10. Garnish by dividing reserved pulp between portions.

Good points

  • No saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • Very high in iron
  • Very high in magnesium
  • High in phosphorus
  • Very high in potassium

You can find the recipe of homemade mayonnaise here.

Preparation time: 10 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 201.29 kcal
Carbohydrates: 11.23 g
Cholesterol: 35.61 mg
Sugar: 1.57 g
Protein: 6.02 g
Fat: 16.28 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com