Ingredients
Scale
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons parsley, chopped
- 1/8 teaspoon dill weed
- 1/16 teaspoon salt (to taste)
- 1/16 teaspoon onion powder
- 1/8 teaspoon black pepper
- 4 ounces shrimp, cooked and chopped into 1/4 inch pieces
- 1 tablespoon green olives, sliced (optional)
- 2 tablespoons celery, minced
- 1 teaspoon green onion, optional and minced
- 2 avocados
- 1/4 teaspoon paprika
- Bibb lettuce
Nutrition
Calories 408.1 Calories from Fat 304 Total Fat 33.7 g Saturated Fat 4.8 g Cholesterol 74.3 mg Sodium 492.4 mg Total Carbohydrate 20.9 g Dietary Fiber 13.7 g Sugars 2.2 g Protein 12.0 g
Directions
- 1 Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
- 2 Mix in the shrimp, olives, celery, and onion.
- 3 Allow salad to marinate at least 1 hour.
- 4 Shortly before serving, cut avocados in half lengthwise and 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 Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
- 9 Sprinkle paprika on.
- 10 Garnish by dividing RESERVED pulp between portions.