"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." — ELA33INE
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avocados, halved lengthwise and pitted
cooked small shrimp
frozen petite peas, thawed
black olives, chopped
diced sweet onion
salt and pepper to taste
mayonnaise, or as needed
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!
I made this without the shrimp, varying the amounts of listed ingredients. Wonderful taste and color!
I can see this served at a summer luncheon. I omitted the mayonnaise, mostly because I forgot it, but honestly, I don't think it is needed. I also substituted diced red pepper in place of the black olives to give it some color contrast. The biggest surprise to me was the peas. I wasn't sure how well I would like them, but they are a nice addition. This will be added to my summer repertoire. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Pea and Avocado Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 187
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