This light and tasty Shrimp Salad with Avocado reminds me of the sun and sand of our Mexican vacation.
The sun is going to shine today, and there is no rain in the forecast – Hooray!
At times that may seem trivial, but with the record amount of rain that we have endured over the past few weeks, my sump pump is ready for a break! And frankly so are we. So to celebrate we are having Shrimp Salad and Avocado. When I think of springtime food, I think of light and tasty salads. Gone are the heavy comfort foods of the winter. Hello, little teeny, tiny, tasty morsels of salad shrimp, (which are properly enjoyed dining al fresco on the patio with a glass of Chardonnay, if you must know).
When I made this last week, Charlie said it tasted like we were in Mexico. And that is exactly what I was going for. When we were in Cancun in February (which seems like eons ago), I had a fabulous Shrimp Salad stuffed in a ginormous avocado. I loved it so much, I may have had it several times. So once April flipped on the calendar, I set out to replicate it. I was successful with everything but the ginormous avocado. Living in the Midwest, the avocados we get are small, sometimes rock hard, sometimes overripe, and definitely not the big beautiful ones that you Californians get. So if you can get your hand on one of those beauties, stuff the salad inside! I made do with what I could buy here, so I sliced the avocados and scooped a ton o’ shrimp salad on top.
Any way you serve it, it’s fabulous (even eating it inside with the furnace still running).