Shrimp And Avocado Salad Stuffed Peppers, Now We Are Talking!!

This morning we woke up to our first noticeable fresh fallen snow, albeit just a couple inches, but everything is so white and clean. For some strange reason I had the urge to cook something spring like, are you kidding me? Don't get me wrong, I love fall/winter comfy foods as much as the next one, but my fluffy body needs something less calorie loaded now and then. I went to my fridge and did a survey of some lighter fare to work with and found to my delight fresh cooked shrimp, some cherry tomatoes, a bunch of celery, an avocado shaped like a ball and a nice crisp orange pepper and so I was set.

Here we have what I call my shrimp and avocado salad boats, and you can to, or something in this line, tuna works well as does egg salad, chicken or turkey salad.

This recipe today is as follows.

PLEASE note most of my recipes do not include amounts, I give ideas and you create, simple. Your family may include from 1-10, mine has 2 most of the time, so my amounts would probably not meet your needs....

Shrimp of choice, chopped

Celery plus leaves,chopped

Chopped cherry tomatoes, (note here the moisture from these help keep the amount of mayo or dressing down for those who care)

Chopped avocado (might want to add at last minute if going to be made way ahead) saving the shell for stuffing if desired

Spices of choice, I used dried parsley and black pepper

Pepper halves cleaned out

Mix all together with some type of mayo or dressing of choice, and spoon into pepper halves, avocado halves, or as I have in another post a tomato fan, or even a toasted roll, yum.

These are pretty for holiday serving, any color pepper can be used!