This tasty Mexican Shrimp Salad Stuffed Avocado is easy to whip up and makes a great lectin free lunch!
Thaw shrimp by running cold water over it in a colander, if needed
In a medium bowl, add mayo, cumin, oregano, onion, celery, cilantro, cabbage , salt & pepper and juice of half a lime. Mix in a dash of hot sauce if using. Stir well.
Taste, and adjust seasoning if needed.
Cut avocados in half and carefully remove the pit.
Sprinkle some lime juice over the avocado, and then fill with shrimp salad.
Enjoy!