Avocado Shrimp Salad served in avocado skins, super healthy and delicious, ready in just about 10 minutes.
Heat up the oil in a pan, add the ginger, garlic and spring onion and stir for 10 seconds, then add the shrimp and stir fry for about 2-3 minutes until cooked through.
Remove from the heat and let it cool down.
Chop the tomato into small cubes.
Cut the avocado in half, and use a spoon to scoop out the flesh.
You can either cut it into small cubes or mash it slightly.
Mix the chopped tomato with the chopped avocado, add the shrimp, salt, pepper and lemon juice and mix well.
Fill the avocado skins with the salad, then garnish with freshly chopped parsley or coriander.