Ingredients:

  • 2 ripe avocados
  • 150g (5.3 oz) cooked shrimp or prawns, peeled and deveined
  • 80ml (⅓ cup) Thousand Island dressing
  • 30g (1 oz) rocket (arugula)
  • 1 pinch sea salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 2 lemon slices, for serving
  • Fresh dill sprigs (Optional)

Instructions:

  1. Halve the avocados lengthwise, carefully removing the pits. Tip: gently whack the knife into the pit, twist, and lift to remove. Use a spoon to scoop out a bit of the avocado if you want a deeper boat.
  2. Generously fill each avocado half with fresh rocket (arugula), creating a leafy bed.
  3. In a small mixing bowl, gently combine the cooked shrimp (or prawns) with the Thousand Island dressing until evenly coated.
  4. Spoon the shrimp mixture on top of the rocket-filled avocados. Alternative for large prawns: arrange the prawns around the rim of the avocado half and generously drizzle with the Thousand Island dressing.
  5. Season the filled avocados with a pinch of sea salt and freshly ground black pepper to taste.
  6. Sprinkle the lemon zest over the avocado.
  7. Serve immediately with a lemon slice for an extra burst of citrus.