Recipe: Shrimp and Cucumber Stuffed Avocados

Whole Foods featured recipe

Serves 4
This no-cook recipe takes a shortcut by using precooked baby shrimp. Fresh mint and cilantro make this a refreshing meal for warm summer days.
Ingredients

Citrus Dressing
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon grated lime zest
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1 teaspoon sugar

Salad
1 cup frozen precooked baby shrimp (about 6 ounces)
3 tablespoons chopped mint, more for garnish
1/4 cup chopped cilantro, more for garnish
2 ounces queso fresco or mild feta, crumbled, more for garnish
1/2 cup diced English cucumber (peeled and seeded)
1/2 cup seeded and diced tomato
2 avocados, ripe yet firm
4 cups shredded romaine
Method

To make the dressing, whisk together orange juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside.

To make the salad, thaw shrimp and drain off any excess liquid. In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes. Split avocados and discard pits.

With a table knife, gently score flesh of avocado without splitting the shell. Scoop out avocado and add to shrimp salad, reserving avocado shells. Pour half of the dressing over the salad and gently toss to coat. In another bowl, toss romaine with remaining dressing. To serve, divide lettuce among plates. Set avocado shells on greens and fill with shrimp salad. Garnish with additional cheese, mint and cilantro leaves and serve.
Nutrition

Per serving (252g-wt.): 220 calories (120 from fat), 13g total fat, 2.5g saturated fat, 14g protein, 16g total carbohydrate (8g dietary fiber, 4g sugar), 90mg cholesterol, 430mg sodium