So I think stuffing salad into avocados is somewhat of a silly dated presentation, but it still looks pretty cool and I was feeling fancy this week. Also, it’s pretty key for this salad to use a perfectly ripe avocado, which will (hopefully) leave you with perfect hollowed out avocado rinds.
I made this as a quick dinner for my husband because he thinks sriracha makes everything taste better. I’m not going to lie and say I served this to the kids, as they don’t like things too spicy and they have yet to embrace shrimp. This is a great recipe to have for a quick lunch or dinner that tastes impressive but is super easy to make.
I used vegan mayo to make this simple meal but gluten and dairy-free.