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Pea and Avocado Salad

Pea and Avocado Salad

  • Prep

    15 m
  • Ready In

    15 m
ELA33INE

ELA33INE

Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
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Reviews

StepfordWife
6

StepfordWife

1/30/2007

I wasn't a fan of this recipe at all. There were too many things going, too many flavors or something. I won't make it again, but if you're going to try it, maybe use less onion. It was a pretty side dish though!

sueb
1

sueb

2/19/2013

I made this without the shrimp, varying the amounts of listed ingredients. Wonderful taste and color!

BigShotsMom
0

BigShotsMom

2/17/2013

I can see this served at a summer luncheon. I omitted the mayonnaise, mostly because I forgot it, but honestly, I don't think it is needed. I also substituted diced red pepper in place of the black olives to give it some color contrast. The biggest surprise to me was the peas. I wasn't sure how well I would like them, but they are a nice addition. This will be added to my summer repertoire. Thanks for sharing!

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