This meal is light and refreshing. Perfect in the heat of the Texas summer, but I enjoy this all year-round. If you are looking for a lunch/dinner that is satisfying, but won’t leave you feeling stuffed, I highly recommend whipping these up!
Shrimp Salad Avocados
- Juice of 1/2 lemon
- 1/2 c mayonnaise (avocado mayo for Whole30)
- 1 tsp Dijon mustard
- 2 T dill minced
- 1 lb frozen cooked salad shrimp defrosted
- 1/3 c red onion minced
- 1/2 c celery minced
- 3 Avocados large, peeled and sliced in half
In a small bowl, whisk together lemon juice, mayonnaise, mustard, pepper, and dill.
Add shrimp, onion, and celery. Stir to combine.
Cover bowl and refrigerate for at least two hours.
Spoon shrimp salad evenly over six avocado halves.