Tuna, Shrimp and Vegetable Stuffed Avocado

Ingredients

• Avocado1 count (240 g)
• Shrimp5 medium (100 g)
• Cucumber1/4 cup (30 g)
• Tomato1/4 count (33 g)
• Lemon Juice2 tablespoon (30 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Bring water to boil with a pinch of salt. In the meantime, clean the shrimp, remove the tail and remove the dark line from the back.

2. 2

   Step 2

   When the water reaches boiling point, add the shrimp and cook for 3-5 minutes, depending on the size.

3. 3

   Step 3

   Remove from heat, strain and immediately place in a bowl with water and ice to stop cooking. Set aside.

4. 4

   Step 4

   Cut the avocado in half, peel and remove the seed. Hollow out the avocado.

5. 5

   Step 5

   Cut the tomato and cucumber into small pieces. Separately, drain the tuna, crumble and place in a bowl.

6. 6

   Step 6

   Add the shrimp cut into pieces, tomato, cucumber, the avocado part that was removed from the center and mix.

7. 7

   Step 7

   Season with lemon juice and salt and pepper to taste. Optional: Add a little mustard.

8. 8

   Step 8

   Stuff the avocados and serve. In case of overfilling, place in a bowl and serve with the avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Shrimp and Vegetable Stuffed Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.