This dish is visually impressive, quick to prepare, and very low in calories. While perfect for the warmer days ahead, as it is served cold, it is also well suited as a light appetizer to a heavier cold weather meal. I was able to prepare it in about 15 minutes!
Ingredients:
- 2 large, ripe avocadoes
- 1 pint grape tomatoes
- 2 tablespoons fresh dill
- 1/3 lb cooked shrimp
- 1 bunch scallions
- olive oil
- red wine vinegar
- salt and pepper to taste
To Prepare:
- Halve the avocados and remove the pits
- Cut grape tomatoes in halves
- Chop shrimp into bite sized chunks
- Finely chop scallions
- Toss tomatoes, shrimp, scallions and dill together in a bowl, drizzle with a few tablespoons of high quality olive oil (I recommend California Olive Ranch) and a teaspoon or so of red wine vinegar. Add salt and pepper to taste.
- Spoon mixture into avocado halves
Serves 4 as an appetizer
R