BLT-Stuffed Avocados – Page 2

BLT-Stuffed Avocados

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BLT Pasta Salad

INGREDIENTS

1 lb. elbow macaroni
3 slices bacon, chopped
1/2 c. Shredded romaine lettuce
1 c. halved cherry tomatoes
kosher salt
Freshly ground black pepper
1/2 c. ranch dressing

DIRECTIONS

In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain, then transfer to a large serving bowl.
In the meantime, cook bacon until crispy. Drain and set aside.
Add cooled bacon, lettuce, and tomato to serving bowl. Season with salt and pepper then toss with Ranch dressing.

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Shrimp Salad-Stuffed Avocados

INGREDIENTS

2 avocados, pitted
2 tbsp. Extra virgin olive oil
1/2 lb. raw, de-veined shrimp (fresh or frozen)
1 c. cherry tomatoes, halved
1/2 c. corn (fresh, frozen, or canned)
1/4 c. Greek yogurt
Juice of 1 lemon
kosher salt
Freshly ground black pepper
Basil, for garnish

DIRECTIONS

Scoop out avocados, leaving a small border. Dice avocado and set aside.
In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through, 5-7 minutes. Let cool, then chop into bite-size pieces.
In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice. Season with salt and pepper.
Divide salad among 4 avocado halves. Garnish with basil.

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