This meal is light and refreshing. Perfect in the heat of the Texas summer, but I enjoy this all year-round. If you are looking for a lunch/dinner that is satisfying, but won't leave you feeling stuffed, I highly recommend making this recipe.
Juice of 1/2 lemon
1/2 c mayonnaise (see my fave Paleo brand linked below!)
1 tsp Dijon mustard
2 T dill, minced
1 lb frozen cooked salad shrimp, defrosted
1/3 c red onion, minced
1/2 c celery, minced
3 Avocados, large, peeled and sliced in half
1) In a small bowl, whisk together lemon juice, mayonnaise, mustard, pepper, and dill.
2) Add shrimp, onion, and celery. Stir to combine.
3) Cover bowl and refrigerate for at least two hours.
4) Spoon shrimp salad evenly over six avocado halves.