Avocado with Shrimp Salad

Halved avocados are filled with a mango, prune and shrimp salad and are ready in no time with a deliciously fruity and creamy twist.

Prep Time 25 minutes

Cook Time 0 Minutes

Serving Size: 4

Calories: 380

Carbohydrates: 43g

Protein: 14g

Fat: 19g

Fiber:11g

Sugar: 23g

2 large avocados
2 tbsp lemon juice
1 mango, diced
1/2 cup Sunsweet Prunes, cut into strips
1 romaine heart, chopped
1 red onion, sliced
1 cup cooked frozen baby shrimp (250/350 count), thawed
1 tbsp olive oil
2 tbsp Asian sweet and sour sauce
1 tbsp soy sauce
Salt & pepper to taste

Cut the avocados in half, removing the seed and using a spoon, scoop out the flesh, leaving a 1/4-inch rim. Brush with lemon and set aside. Dice the scooped-out avocado.

In a medium bowl, stir together red onion, shrimp, diced avocado, mango, and prunes together.

Stir in lemon juice, oil, sweet and sour sauce, and soy sauce and toss to coat.

Arrange lettuce leaves in the avocado halves and top with shrimp salad.

Tip: Garnish with toasted sesame seeds and sliced chilies if desired.

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