Shrimp (Chicken)-Stuffed Avocados 2.0 [HMC]

As a kid, I remember the Ladies Who Lunch coming over to the house regularly to play canasta or mah-jongg. On these occasions, my mom showed me how you could use a fruit as a bowl for salad: she'd serve the pearled grand dames tomatoes stuffed with chicken salad, and that was the inspiration for this dish. I've gone for a different mode of transport--and avocado boat--and jazzed up the salad as well. No mayo here, but lime juice, cumin, coriander, jalapeno (za-zing!), olive oil, and avocado provide the diving pon for the shrimp. I think the Ladies Who Lunch would've approved.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the dressing, combine the cilantro, parlsey, olive oil, lime juice, cumin, coriander, anaheim pepper, garlic, and salt in a food processor and process until smooth.

Step 2

Cut the avocados in half and remove the pits. Spritz the cut flesh with lemon or lime juice and sprinkle with salt. Make a well in the avocado halves by scooping out some, of the flesh, leaving a 1/2-inch border. Place the flesh in a bowl and mash it lightly with a fork. Add the chicken, apple, and scallion and 4 tablespoons of the dressing; stir until evenly coated. (Reserve the rest of the dressing for another use; it will keep for 5 days in the fridge.)

Step 3

Spoon the shrimp mixture into the well of the avocado halves, making a nice mounded scoop in each. Sprinkle with toasted pumpkin seeds and serve immediately.

Step 4

The chicken salad, sans avocado, will store in an airtight container in the refrigerator for up to 2 days. The dressing will store in an airtight container in the refrigerator for up to 5 days. Calories: 436 per serving.