Seafood Stuffed Avocado with Marinated Asparagus

Recipes in this Post

Shimp and Crawfish Nestled in Avocado - Asparagus Flanks Each Side

I am so happy that the warmer weather is here, and salads are the way to go. Composed salads made by stuffing a fruit or vegetable are a favorite in our house. I found crayfish at the store, and bought some shrimp to go with it. Since we usually eat seafood on Fridays, using the shrimp and crayfish to stuff an avocado seemed like a perfect idea. Spane and I also love asparagus, which looks lovely on a plate. It is also the year that Haas avocados are plentiful.

Avocados produce fruit prolifically every two years, that’s why they are expensive one year, and really cheap the next. Did you know that all commercial, fruit-bearing Hass avocado trees have been grown from grafted seedlings propagated from a single tree? The tree was grown from a seed bought by Rudolph Hass in 1926 from A. R. Rideout of Whittier, California. The mother tree stood for many years in front of a residence in La Habra Heights. The tree died when it was 76 years old and was cut down on 11 September 2002 after a ten-year fight with root rot. Two plaques by the private residence at 426 West Road mark the spot where it grew. Because of the avocado, just about any food with California in the name has avocados. I love ’em.


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Well, let’s get this party started! This salad will make enough for two.

Recipe: Marinated Asparagus

Summary: This marinated asparagus would make a fine side side

Ingredients

  • 1 bunch asparagus, tough ends removed
  • Juice of 1/2 lemon
  • 1 tablespoon avocado oil
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt
  • Freshly cracked black pepper

Instructions

  1. Steam the asparagus in a plastic bag in the microwave for three minutes.
  2. While that’s happening, whisk the remaining ingredients together.
  3. Remove the asparagus to a lidded container and pour the marinade over it.
  4. Roll the asparagus around with your fingers to make sure they are all well coated, then refrigerate at least two hours or until you are ready to serve.

Quick notes

This will serve 4 regular people, or 2 asparagus lovers.

Preparation time: 2 hour(s)

Cooking time: 3 minute(s)

Diet type: Vegan

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

While the asparagus is getting cold, you can make the blue cheese dressing. This is the blue cheese dressing that my mother used to make.

Recipe: Mom’s Blue Cheese Dressing

Ingredients

  • 2 tablespoons good blue cheese
  • 2 tablespoons mayonnaise
  • 3 tablespoons real sour cream
  • 1 dash Angostura bitters
  • Freshly ground pepper to taste

Instructions

  1. In a small bowl, crumble the blue cheese.
  2. Add the remaining ingredients and whisk together.
  3. Cover and refrigerate until ready to serve.

Quick notes

You can find Angostura bitters in the liquor section of your supermarket.

Please do not use pre-crumbled blue cheese – you will pay more for it. Just get your blue cheese by the wedge.

It is important to use real sour cream, without any gelatin or other fillers.

Variations

You may omit the pepper if you wish.

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Now that all that is finished, let’s assemble the salad.

Recipe: Crawfish and Shrimp Stuffed Avocado Salad

Ingredients

  • 1/4 pound crayfish meat
  • 1/4 pound cooked, peeled shrimp
  • 1 avocado
  • Marinated asparagus
  • Mom’s Blue Cheese Dressing

Instructions

  1. Using a sharp knife, cut the avocado in half. Twist to separate the two halves. Slip a soup spoon between the meat of the avocado and the skin, and the meat will lift out. Save the skin. Take the same sharp knife and hit the blade sharply in the center of the pit. Twist the knife slightly, and the pit will come right out. Use the skin from the first half to remove the pit from the knife. Remove the skin from the second half as well. Put the each half on a separate plate or bowl.
  2. Put asparagus spears on either side of each avocado half. Pour the marinade on the asparagus.
  3. Stuff the avocado halves nicely with the shrimp and crayfish. Put the remaining nicely on the sides.
  4. Spoon blue cheese dressing on top of the seafood and avocado.
  5. Serve chilled.

Quick notes

Using another avocado, you could expand this recipe for 4 people with the addition of a good crusty bread.

Variations

You could use other shell-fish if you want.

Preparation time: 5 minute(s)

Diet type: Pescatarian

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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4 Responses to Seafood Stuffed Avocado with Marinated Asparagus

  1. Allie Cooperman says:

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  3. Samantha says:

    I discovered your “Seafood Stuffed Avocado with Marinated Asparagus” page via Google, and had to try it. I didn’t get crayfish, but the shrimp and blue cheese dressing were great. Thanks!

  4. endüstriyel mutfak says:

    It was a wonderful salad. Thanks for sharing. I’m waiting for more!