Stuffed Avocado with Shrimp and Tarragon- a light and healthy summer meal perfect for brunch, lunch or a light dinner. Feel free to make the flavorful Tarragon Shrimp filling up to one day ahead and refrigerate. When ready to serve, cut the avocado in half and spoon in the filling.
Category:salad, keto, starter
4–5 ounces cooked shrimp- shelled, cut into bite-sized pieces
1 scallion- sliced thinly at a diagonal
2 radishes, finely diced
3 tablespoons celery, finely diced
1 tablespoon fresh tarragon leaves, chopped, more for garnish