George Stella has a very famous Southwestern Chicken Salad in Avocado Bowls.  This is an idea I had along those lines, but his recipe is very different. Very filling, tasty lunch this was!  Highly recommended.   Enough filling for 4 large avocados or 6 small California avocados, which I normally buy, but I couldn't find them that week.  One avocado half would make a delightful first course or appetizer to a main meal.

4 Large ripe avocados
1 tbsp olive oil (15 mL)
10 oz fully-cooked shrimp (284 g)
1/tsp salt (1 mL)
3 tbsp chopped green onions (45 mL)
1 Roma tomato, chopped
1/cup mayonnaise (60 mL)
2 tbsp sour cream (30 mL)
1 tbsp spreadable cream cheese (15 mL)
Sweetener to equal 1 tsp sugar (5 mL)
11/tsp lemon juice (7 mL)
1/tsp dried parsley (2 mL)
Hot sauce, to taste (optional)
1/tsp salt (1 mL)

Slice avocadoes in half.  Remove pit and peel.  If serving this salad later, skip this step until just before serving, but meanwhile chill the shrimp salad.

In frying pan, in olive oil, over medium heat, cook shrimp about 1 minute (even although they are fully cooked, this gives them a better taste) and sprinkle with 1/tsp (1 mL) salt.  Set aside to cool 10 minutes.

In large bowl, combine shrimp, green onions and tomato.  In small bowl, mix together mayonnaise, sour cream, spreadable cream cheese, sweetener (if using), lemon juice, parsley, hot sauce (if using) and salt.  Add to shrimp and stir to combine well.  Fill avocado halves.  Serve immediately.

Yield:  8 servings
1/large filled avocado
380.9 calories
13.1 g protein
33.4 g fat
3.4 g fiber
8.1 g net carbs

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