Pea and Avocado Salad

SUBMITTED BY: ELA33INE

"Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

4 avocados, halved lengthwise and pitted
1 lemon, juiced
1/2 cup cooked small shrimp
1/2 cup frozen petite peas, thawed
1/4 cup black olives, chopped
1/4 cup diced sweet onion
1/4 cup diced celery
1 dash garlic powder
1 dash onion powder
salt and pepper to taste
1/4 cup mayonnaise, or as needed

READ REVIEWS (1)

DIRECTIONS

Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

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REVIEWS

Reviewed on Jan. 30, 2007 by StepfordWife

I wasn't a fan of this recipe at all. There were too many things going, too many flavors or something. I won't make it again, but if you're going to try it, maybe use less onion. It was a pretty side dish though!

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 238

Total Fat: 21.5g
Cholesterol: 20mg
Sodium: 174mg
Total Carbs: 11.5g
Dietary Fiber: 6.7g
Protein: 4.6g

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