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Elegant Pea and Avocado Stuffed Shells
Gluten Free
American

Elegant Pea and Avocado Stuffed Shells

A refreshing and visually stunning salad served in natural avocado shells, perfect for entertaining or special occasions.
Gluten Free
American

Elegant Pea and Avocado Stuffed Shells

A refreshing and visually stunning salad served in natural avocado shells, perfect for entertaining or special occasions.

15 mins

Prep Time

0 mins

Cook Time

Easy

Level

Serves 8

Servings

15 mins

Prep Time

0 mins

Cook Time

Easy

Level

Serves 8

Servings

This beautiful pea and avocado salad transforms simple ingredients into an elegant presentation that’s sure to impress your guests. The creamy avocado pairs perfectly with tender peas and succulent shrimp, while the natural avocado shells create an Instagram-worthy serving vessel. It’s fresh, nutritious, and surprisingly easy to make – the perfect combination for busy hosts who want to serve something special.

Ingredients

  • avocados
    4
  • lemon
    1
  • cooked small shrimp
    ½
    cup
  • frozen petite peas
    ½
    cup
  • black olives
    ¼
    cup
  • sweet onion
    ¼
    cup
  • celery
    ¼
    cup
  • garlic powder
    1
    dash
  • onion powder
    1
    dash
  • salt and pepper
  • mayonnaise
    ¼
    cup

Tips

  1. Add diced water chestnuts for extra crunch and texture.

  2. Substitute crab meat or cooked chicken for the shrimp.

  3. Use flavored mayonnaise like herb or chipotle mayo for a different taste profile.

  4. Add diced red bell pepper for color and sweetness.

  5. Make it vegan by omitting the shrimp and using vegan mayonnaise.

Storage

This salad is best served immediately after preparation. If you need to store it, cover tightly and refrigerate for no more than 2 hours to maintain the best texture and prevent browning.

Steps:

Prepare the Avocado Shells
Carefully scoop out the flesh from each avocado half, keeping the shells intact. Cut the avocado flesh into small cubes and place in a large mixing bowl. Immediately sprinkle both the cubed avocado and the inside of the shells with fresh lemon juice to prevent browning.
Mix the Salad
Add the cooked shrimp, thawed peas, chopped black olives, diced sweet onion, and diced celery to the bowl with the avocado cubes. Gently fold the ingredients together, being careful not to mash the avocado.
Season and Dress
Season the mixture with garlic powder, onion powder, salt, and pepper to taste. Gradually fold in the mayonnaise, starting with ¼ cup and adding more as needed until all ingredients are evenly coated and moistened.
Stuff and Serve
Spoon the prepared salad mixture generously into the reserved avocado shells, mounding slightly. Serve immediately or within 1 hour for best texture and appearance.

Nutritions

  • Calories

    240 kcal

    Energy

    1004 kJ

    Protein

    5 g

    Fat

    21 g

    Carbohydrates

    13 g

    Fiber

    7 g

    Sugars

    3 g

    Salt

    0.5 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add diced water chestnuts for extra crunch and texture.

  2. Substitute crab meat or cooked chicken for the shrimp.

  3. Use flavored mayonnaise like herb or chipotle mayo for a different taste profile.

  4. Add diced red bell pepper for color and sweetness.

  5. Make it vegan by omitting the shrimp and using vegan mayonnaise.

FAQ

This salad is best served fresh within an hour of preparation. The avocado will start to brown and lose its texture if stored too long, even with lemon juice.
You can easily substitute cooked crab meat, diced cooked chicken, or omit the protein entirely for a vegetarian version.
Choose avocados that yield slightly to gentle pressure but aren’t overly soft. They should be ripe enough to scoop out easily but firm enough to hold their shell shape.
Yes, you can use fresh peas. Blanch them in boiling water for 2-3 minutes, then cool in ice water and drain well before using.