Shrimp & Scallop Salad in Avocado Cups

READY IN: 18mins
Recipe by Bergy

Lovely start to any dinner. This recipe was originally published in Canadian Living Magazine

Top Review by Bugeah

Made this for a party last night and I loved it. I used cilantro in place of parsley and left out the jalapeno but everything else was as stated in the recipe. Will make this again.

Ingredients Nutrition


  1. Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea).
  2. Cut Avocados in half and remove the pit.
  3. Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.
  4. Add shrimp, scallops and remaining ingredients, toss lightly.
  5. Divide among the 8 avocado shells, mound attractively.

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