Do you ever think about who the first person was to try a particular food or “create” a recipe? It’s something that always interests me! I can get my head swirling with everything from rudimentary foods like who figured out how to make rice or pasta? And its spirals from there to questions like who first tried to use ramen noodles or donuts as replacements for hamburger buns?! I say all this because I’ve wondered who thought of using a halved avocado as a bowl for salads. It’s so simple, yet genius! I’m not the first to do it, but I’m bringing you my own original variation of stuffed avocados.
The one thing that’s a great tip for stuffing avocados is using a filling that has a citrus base. This is because, avocados will start to brown quickly once exposed to air. Citrus juices like lemon and lime help to slow this process down! So if you don’t want to serve your family or guests murky colored avocados, a citrus dressing is key! I used lime, cilantro and olive oil to dress my salad.
The other thing I want to mention is a salad pet peeve of mine. I truly dislike when some components of a salad are warm and some are cold. It’s my own personal preference but it’s just off putting to me. For instance, who wants warm avocado? In my opinion its meant to be cool and creamy. So in order to keep it at the ideal temperature, I cool my salad before stuffing. But hey, if you’re not as picky as me, you’re welcome to top the avocados right away and eat up!
Even with a quick salad chill this meal is on the table in under an hour. Its great for a light dinner OR host a little ladies lunch and its the ideal meal.
Remember corn and tomatoes are now in season so this salad is truly going to burst with flavor!
…all for the love of the dish
- 4 avocados
- 2 stalks of fresh corn
- 1/2 lb, raw and deveined medium shrimp
- 1 large tomato, diced
- 1/2 small red onion, diced
- 1 clove garlic, minced
- 2 tbsp cilantro, finely chopped
- 1/3 cup extra virgin olive oil for dressing
- 2 tbsp olive oil for shrimp and vegtables
- Juice from 2 limes
- salt and pepper
- Dice onion and use a knife to remove corn kernels from the cob.
- Heat 1 tbsp olive oil over medium high heat in a large skillet.
- Add onion and corn and cook until onions are translucent and soft, about 5 minutes. Remove from heat and place in a large mixing bowl.
- Remove tails and slice shrimp into thirds.
- Heat an additional 1 tbsp olive oil in pan. Add the shrimp and cook until opaque, about 5-7 minutes.Add the juice from 1/2 of a lime and salt and pepper to taste about 1 minute before they are finished.
- Add the shrimp to the bowl with the corn and onions.
- Dice tomatoes and add to salad bowl.
- In a small bowl mix together the juice from the remaining 1 & 1/2 limes, olive oil, salt and pepper to your own taste. Then mix in 3/4 of the chopped cilantro.
- Pour the dressing over the salad and mix well.
- Chill the salad for 30 minutes or until ready to use.
- Halve avocados and remove the seed (one trick to do this is to use the center part of you blade of your butchers knife. insert it into the seed and pull out, it should remove smoothly).
- Stuff avocados with shrimp and corn salad and top off with remaining cilantro.
- Now you're ready to eat!