Pea and Avocado Salad recipe

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Ingredients

4 avocados, halved lengthwise and pitted
1 lemon, juiced
½ cup cooked small shrimp
½ cup frozen petite peas, thawed
¼ cup black olives, chopped
¼ cup diced sweet onion
¼ cup diced celery
1 dash garlic powder
1 dash onion powder
salt and pepper to taste
¼ cup mayonnaise, or as needed

Nutrition Info

239.5 calories
carbohydrate: 13 g
cholesterol: 18.2 mg
fat: 20.8 g
fiber: 8.2 g
protein: 4.6 g
saturatedFat: 3 g
servingSize: -
sodium: 155.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.

  2. In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

Recipe Yield

8 servings

Recipe Note

Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.

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