Shrimp and Avocado Salad Boats

What is there not to love about pink toenails peaking out of flip flops, sun-kissed skin, and the immediate simplicity associated with summer?  Between days of lounging poolside, squeezing in a few hours at the sandy beach, and late-night walks through town, ice cream cone in tow, the perfection of this season cannot be denied.  I live for summer.  The flavors of seasonal produce, freshly caught seafood, and the simplicity of outdoor dining only adds to the long list of reasons summertime, especially summers spent at the beach, are amongst my favorite things.

This simple dish takes minutes to prepare and is the perfect accompaniment to any beach trip (just make sure to pack it in a cooler).  The use of seasonal ingredients only makes these little pockets of seafood, avocado, and tomatoes an instant summer favorite.


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  • 2 ripe avocados (reserve half an avocado for dressing)
  • ½ lb. cooked shrimp
  • 1 cup of chopped tomato
  • ½ cup of finely chopped red onion
  • Servings: 4
  • Difficulty: easy


For Cilantro Avocado Dressing:

    • 1 lime
    • 1 tbsp of olive oil
    • 2 tbsp of apple cider vinegar
    • ¼ cup of fresh cilantro
    • ½ an avocado
    • 1 tsp. salt

  • Cut avocado lengthwise around middle, scoop avocado from the shells with a spoon, dice avocado flesh, reserve shells and the flesh of half an avocado
  • Peel shrimp and dice into “bite sized” pieces
  • Combine shrimp, avocado, red onion, and tomato in a mixing bowl
  • To make dressing, combine the juice from one lime, olive oil, vinegar, cilantro, remaining half avocado, and salt in a blender until a thick, creamy dressing form
  • Pour dressing over shrimp and vegetables and toss until ingredients are evenly coated with cilantro avocado dressing
  • Fill the reserved avocado shells with the salad and serve
  • Nutrition:

    • Calories:  213
    • Fat:  20
    • Protein:  12
    • Carbohydrates:  10


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