The round green end removes the pit and the other end makes perfect (or near perfect) slices
My favorite way to eat one is plain, with a little lemon juice and salt. But when I find four or five good ripe avocados (doesn't happen often in our little town) I make a shrimp and avocado salad.I found this recipe in a magazine when we were in Seattle on vacation many years ago. We were camping in our tent trailer and I made it for dinner one night. It has become a huge family favorite.
1-12 oz. pkg shelled and deveined frozen shrimp
2/3 cup chopped celery
½ cup chopped green onion
1/3 cup vegetable oil
1 teaspoon lemon juice
½ tsp. lemon rind
1 ½ tablespoon white vinegar
½ teaspoon celery seed
½ teaspoon salt
1/8 teaspoon pepper
4 medium avocados
Cook shrimp. Drain and rinse under cold running water. Drain again. Pat dry with paper towels. Place in large bowl, stir in celery and onions. In small bowl combine, oil, lemon peel and juice, vinegar, celery seed, salt and pepper. Pour over shrimp and toss well. Cut avocados in half. Scoop out avocado, leaving ½ inch shell. Coarsely chop avocado and stir into salad. Divide among avocado shells and spoon dressing over top. Yummy!
