Avacados Stuffed With Tarragon Shrimp Salad

Colorado has been experiencing some record-high heat of late, which has been coupled with a lack of rain.  Not a great start to the wildfire season, but I will admit to enjoying the early show of color from spring flowers.  The oven has been off during the warm weather, and salads have been on the menu.  This is a simple salad that you can stuff into tomatoes if you prefer, but there is something about shrimp and avocado that really works for me.  I made these right before we left for a quick trip to the mountains, and the salad stores well for a couple of days (do not stuff the avocados until ready to serve, however).

I quickly poached a pound of wild Gulf shrimp in some lemon water and let it chill, then I coarsely chopped the larger pieces to make it a little easier to eat.  We have a French tarragon plant that has already sent up some shoots, so I picked a few of those to add some fresh flavor.  For the avocado, select ones that give slightly to pressure.  You can either pit them and use a spoon to scoop out the halves, as I have done here, or just pile the salad into the unpeeled halves and serve them in their natural “bowl.”  I like to scoop them out so I can slightly flatten the base and make them more stable.


Avocados stuffed with Tarragon Shrimp Salad
Prep time: 
Total time: 
Serves: 4-6
  • 1 pound raw wild shrimp, cooked and cooled (about 2 heaping cups)
  • 1/3 cup olive oil mayo
  • juice and zest of half a lemon
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup chopped fresh celery
  1. Chop any large pieces of shrimp into bite-sized pieces. In a mixing bowl, stir together all of the dressing ingredients and then fold in the shrimp and celery. Lightly salt your avocado halves, and pile in the salad. Chill, or serve immediately. This makes enough to fill 4-6 avocado halves.

Thanks for reading,


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  1. Lisa @ Snappy Gourmet

    OMG Angela…Shrimp stuffed avocados!!??? Delicious!! 2 of my son's favorites!

  2. I'm jealous of your mountains, I'm not going to lie.

    This sounds great! I like the idea of stuffing the avocado.

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