“Shrimp” Stuffed Avocados

Help to preserve our oceans by opting in for a fishless take on a seafood dish, like these rich and satisfying “shrimp” and “salmon” stuffed avocados.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer / Side
Cuisine: Vegan
Servings: 8 People

Ingredients

  • 4 Organic Avocadoes Halved
  • 1 Pack “Sophie’s Kitchen” Vegan Shrimp 250g
  • 1 Pack “Sophie’s Kitchen” Vegan Smoked Salmon
  • 6 Stalks Organic Green Onion Sliced on the Bias
  • 4 Cloves Organic Garlic Minced
  • ½ Cup Vegenaise
  • ½ Cup Tofutti Cream Cheese
  • ½ Cup Fresh Organic Dill Minced
  • ½ Organic Lemon Juice & Zest
  • Salt & Pepper to Taste

Instructions

  • In a non-stick pan, over medium heat, cook the vegan shrimp from frozen until soft and crispy on the outside. Roughly chop and set aside in a medium mixing bowl.
  • Slice up the vegan salmon into strips and add to the vegan shrimp.
  • Add the remaining ingredients to the shrimp and salmon and combine well.
  • Cut each of the avocados in half and remove the pit.
  • Spoon in a desired amount of the filling and enjoy cold as an appetizer or along side a green salad.

Notes

Each Serving Contains:
267 calories; 4g protein; 22 g total fat (0 g trans fat); 16g total carbohydrates; 1 g of sugar; 240 mg sodium

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