Tangy Shrimp Avocado Salad with Spicy Mayo

A feisty appetizer or salad idea filled with unexpected flavours.

INGREDIENTS
  • 2 avocados
  • ½ lime or lemon (optional)
  • 1 cup lettuce, shredded
  • 2 cups cocktail shrimp, cooked
  • 1 small grapefruit
  • 4 tablespoons Wafu® Spicy Mayonaizu® Japanese mayo
DIRECTIONS
  1. Halve avocados lengthwise. Remove pits.
  2. Carve out avocado flesh and cut into large chunks.
  3. Squeeze lime or lemon juice over avocado flesh (optional).
  4. Peel grapefruit and remove skin from flesh. Cut grapefruit flesh into cubes.
  5. In a bowl, toss avocado chunks, lettuce, grapefruit and shrimp.
  6. Fill each avocado half with the mixture. Top with a tablespoon of spicy mayo.
  7. Serve immediately.

SERVES: 4
PREP TIME: 20 minutes

PHOTO: Riccardo Cellere

Chef Antonio Park has been busy.

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