Pick your own culinary adventure with the seafood you choose for this dish—succulent lobster meat, crabmeat, shrimp, calamari rings, or any combination. I love to serve the seafood in avocado halves, but if you prefer a handheld meal, add avocado cubes to the mix and sandwich it between ciabatta slices that have been lightly toasted or grilled and drizzled with olive oil.
Ingredients
- 1 pound cooked shellfish
- 8 ounces cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup chopped red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar, plus more to taste
- 1 tablespoon chopped fresh dill
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- 3 ripe avocados, halved and pitted
Directions
In a large bowl, mix the shellfish, tomatoes, cucumber, red onion, olive oil, vinegar, and dill. Taste and season as desired with salt and pepper. Divide the salad among the avocado halves, mounding it high (a large ice cream scoop works well).
Yields 6 servings