Summer Salad Recipe: Shrimp and Grape-stuffed Avocados

July 9, 2013

Forget turning on the stove in the summer heat and opt for a cool and refreshing salad. This delicious salad recipe from Foodista contributor Robin Duke boasts flavor and texture, combining crisp grapes with tender shrimp and aromatic celery and onions - plus a whole lot more! Try these tasty stuffed avocados for lunch or dinner. Tip: for a lower calorie option, mound the salad on tender butter lettuce leaves and skip the avocado (only 227 calories per serving).

Avocado Salad with Grapes and Shrimp
Submitted to Foodista by Robin Duke
Serves 4

1 pound large pink bay shrimp
1 cup seedless California grapes, quartered
1/2 cup chopped celery
1/2 cup chopped water chestnuts
2 each green onions, sliced, white and green parts kept separate
2 tablespoons mayonnaise
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Few drops toasted sesame oil
Pinch dry mustard
1 tablespoon sesame seeds
2 avocados, pitted and halved

In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture. Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve. Serves 4.