As a kid, I remember the Ladies Who Lunch coming over to the house regularly to play canasta or mah-jongg. On these occasions, my mom showed me how you could use a fruit as a bowl for salad: she’d serve the pearled grand dames tomatoes stuffed with chicken salad, and that was the inspiration for this dish. I’ve gone for a different mode of transport—an avocado boat—and jazzed up the salad as well. No mayo here, but lime juice, cumin, coriander, jalapeño (za-zing!), olive oil, and avocado provide the diving pond for the shrimp. I think the Ladies Who Lunch would’ve approved.
MAKES 4 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 4 minutes
½ cup coarsely chopped cilantro
¼ cup coarsely chopped parsley
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 jalapeño, seeded and chopped
1 clove garlic, peeled and smashed
¼ teaspoon sea salt
2 large ripe avocados
Freshly squeezed lemon or lime juice
1 pound cooked shrimp, cut into bite-size pieces
1 Granny Smith apple, cut into bite-size pieces
2 scallions, sliced
1 tablespoon pumpkin seeds, toasted (optional)
To make the dressing, combine the cilantro, parsley, olive oil, lime juice, cumin, coriander, jalapeño, garlic, and salt in a food processor and process until smooth.
Cut the avocados in half and remove the pits. Spritz the cut flesh with lemon or lime juice and sprinkle with salt. Make a well in the avocado halves by scooping out some, of the flesh, leaving a ½-inch border. Place the flesh in a bowl and mash it lightly with a fork. Add the shrimp, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)
Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each. Sprinkle with toasted pumpkin seeds and serve immediately.
A note from Andrea: Thank you, Rebecca, for sharing this recipe with us! You can find more of Rebecca’s delicious recipes on her web site, in the recipe box. (To learn more about healthy fats, check out this interview I did with Rebecca.)
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.