Avocado Boats
Choosing a ripe avocado is easy: it should have a slight indentation when pressed. A too-firm vegetable should be left for a few days. Overripe, excessively soft specimens are also unsuitable. Any salad with the addition of avocado can be used for the filling.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 2 / 5
Ingredients
for 6 servings
- ripe avocado 3
- shrimp 100 g
- cherry tomato 10-12
- juice of half a lemon juice
- vegetable oil
- salt
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 8
Cut the avocado lengthwise into two halves. Remove the pit.
Step 2 of 8
Carefully scoop out the flesh with a teaspoon so as not to damage the skin.
Step 3 of 8
Dice the flesh into cubes.
Step 4 of 8
Mix with lemon juice.
Step 5 of 8
Cut cherry tomatoes into two or four parts (chop regular tomatoes into cubes).
Step 6 of 8
Finely chop the shrimp.
Step 7 of 8
Combine the avocado flesh, tomatoes, and shrimp in one container. Add a little salt. Dress with vegetable oil.
Step 8 of 8
Place the finished salad into the avocado skins.
