Avocado stuffed with shrimp salad

Approx. 210 Calories per serving. Recipe makes 2 servings.

I had some cocktail shrimp and lots of vegetables left over from a party that I had, so I needed to come up with a way to use some of the leftovers. I had kohlrabi slices left from the party, so I added those. If you don't have kohlrabi, you can use radishes, salad turnips, jicama, or just leave it out. Similarly, if you don't want the spice of a red chili pepper, you can add red bell pepper instead.

This doesn't use up much of the vegetables, but it makes a light and tasty lunch. I really enjoyed the combination of the crunchy vegetables, the sweetness of the shrimp, the "bite" of the chili, and the creaminess of the avocado.


Ingredients

• 1 medium avocado
• 3 oz. cooked shrimp
• 2 key limes
• 1/4 cup red onion
• 1/4 cup celery
• 1/4 cup kohlrabi
• 1/4 cup red chili pepper
• 2 tsp mayonnaise (I used low fat)

Directions

1. Finely dice vegetables and mix together.
2. Add mayo and juice from one key lime to the vegetables; mix together.
3. Remove tail shell from shrimp and slice shrimp in half lengthwise.
4. Add shrimp to the vegetables and gently mix together.
5. Cut avocado in half, remove pit, and then carefully peel off the skin.
6. Place an avocado half on each plate, filling it with half of the shrimp salad mixture.
7. Garnish with slices of the remaining key lime.