Grilled Shrimp Salad in an Avocado Shell

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This creamy salad is full of nutrients and healthy fats that will leave you satisfied and guilt-free.

Course: Lunch, Salad

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb

Servings: people

Calories: 306kcal

3 avocados
1 pound shrimp miniature, peeled and deveined
1/4 cup chives or scallions, chopped
1 teaspoon paprika
1 teaspoon cumin
2 red bell peppers roasted, sliced into strips
1 tablespoon + 1 teaspoon lemon or lime juice extra teaspoon is reserved for yogurt
2 tablespoons olive oil
1 teaspoon dijon mustard
1 cup Greek yogurt plain, nonfat
salt and pepper to taste

Cook the baby shrimp either by skewering it, basting with olive oil, sprinkling with salt, and searing it on the grill over high heat for less than a minute on each side OR by getting a saute pan hot, adding 1 tablespoon of olive oil (get the oil hot), and searing the shrimp on both sides, for only 30 seconds or so on each side. You know shrimp is done when it’s pink and firm. Shrimp from the grill should have grill marks.

In a small bowl or measuring cup, whisk together the dijon mustard, and the lemon or lime juice. Continue whisking while gradually pouring in the olive oil in a thin stream.

On the stovetop grate of a gas stove, place bell peppers directly onto the flame on medium/high heat. When one side blackens, flip with kitchen tongs, and repeat so that each side should blister and blacken.
Alternatively, peppers can be placed under the broiler set on high, and flipped as each side blackens. The important part is that the flame must directly have contact with the pepper.
Remove the peppers and place them in a plastic bag and seal or in a bowl sealed with plastic wrap (to catch the steam for easier peeling).
After about 10 minutes or more, take the peppers out and peel them. The peppers can be peeled by first removing the stem and the seeds, rubbing the skin with a wet towel, or by using your hands or the back (not the sharp side) of the blade of a knife to rub it off. If the peppers are still hot, kitchen gloves can be used while handling.
Cut the peeled pepper into small strips.

Combine the yogurt, cumin, paprika and teaspoon of lemon juice in a small bowl. Add salt to taste.

Use a tablespoon to scoop out the inside of each avocado, leaving a generous sized rim around the sides and on the bottom.
Chop the avocado that has been removed into bite-size pieces.

In a large bowl, combine the avocado pieces, chopped chives, roasted red pepper, shrimp (remove from the skewer if cooked that way), and the dressing, folding together until creamy. Taste and add as much salt as desired. Spoon into the 6 avocado halves. Top each with a dollop of the smoky yogurt.

Serve the halves on a platter or plate for sharing. Enjoy! This salad can be scooped with baked tortilla chips, or eaten with a small fork or spoon.

SmartPoints (Freestyle): 9