Seafood and avocado are one of earth’s great flavor matches. Fresh creamy avocado plays so well with the tastes and textures of so many treasures of the sea, from shrimp to salmon, lobster to tilapia. In fact, here are 9 times that we found the pairing simply irresistible.
Creamy avocado combines with thinly sliced, crunchy cucumber, capers, and flaked canned salmon. “The perfect light salad for lunch,” says bd.weld. “I agree with the submitter that celery would work well as an addition.”
“A simple crab salad with fruity-salsa,” says Pam. “Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.”
“This is a light, healthy salad that goes best with crisp white wines and crunchy bread,” says La Cocina de Redondita. “This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.” Aaron calls it, “Perfect! A great light meal.”
“I would never have thought to combine avocado and sardines,” says svalexis2001. ” It was delicious! I spread this on gluten free crackers and put sardines on top.” Endfinity adds, “This is wonderful spread on Roasted Cauliflower Steaks, for people going low in simple carbs or gluten-free.”
This quick tuna salad is high in lean protein and good fats. Delicious over greens, it’s also great spread onto tostadas. “I wouldn’t have expected avocado and tuna to work well together, but they certainly do,” says Sarah. “Delicious!”
“The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist,” says Chef John. “Make the dressing ahead of time and chill it before you adjust the seasonings.” Kari says, “The dressing was just right to compliment the grilled shrimp. Awesome recipe.”
This is a great recipe for leftover tilapia. You’ll combine chilled, cooked tilapia with fresh avocado, tomatoes, olives, chopped pickled jalapeno peppers, and capers. Toss it with an olive oil, lemon juice, garlic, and dill dressing, and serve on a bed of chopped lettuce or with crackers with a drizzle of extra-virgin olive oil.
“Just like on the beach in Mexico,” says tmartin. “I made it exactly as the recipe states and it is perfect!” Enjoy it with saltine crackers or tortilla chips.
“Loved this not only for its taste, but also for its beauty and simplicity,” says naples34102. And OHMARGI added a few choice words: “Beautiful, gourmet, tasty, easy, impressive, filling!”