Easy Shrimp Salad Stuffed Avocados
These Easy Shrimp Salad Stuffed Avocados combine bell peppers, celery & shallots with a simple dressing of lemon juice, dill and mayonnaise. Use precooked shrimp for the perfect no-cook quick lunch or weeknight dinner!
1 pound cooked peeled shrimp tails removed, roughly chopped 1/4 cup finely chopped red bell pepper 2 tbsp minced shallot 1/4 cup finely chopped celery 4 tbsp avocado mayonnaise 1 tbsp fresh lemon juice 1 tbsp dried dill ⅛ tsp kosher salt 2 ripe Hass avocados
To a large bowl, add the shrimp, bell pepper, shallot, celery, mayonnaise, lemon juice, dill, and salt, stirring to combine. Divide into four equal portions. Slice the avocados in half lengthwise, then fill each with one portion of the shrimp salad. Serve immediately, with additional lemon juice if desired.
You can make the shrimp salad ahead and keep it in the fridge in an airtight container for up to 3 days, wait to slice the avocados until just before serving