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.
Course Appetizer / Side
Cuisine Vegan
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 8People
Ingredients
4Organic AvocadoesHalved
1Pack“Sophie’s Kitchen” Vegan Shrimp250g
1Pack“Sophie’s Kitchen” Vegan Smoked Salmon
6StalksOrganic Green OnionSliced on the Bias
4ClovesOrganic GarlicMinced
½CupVegenaise
½CupTofutti Cream Cheese
½CupFresh Organic DillMinced
½Organic 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