Lora Hogan > Recipe  > Pre-Flight Shrimp and Avocado Salad

Pre-Flight Shrimp and Avocado Salad

Sometimes, you just gotta eat healthy.

Especially before a 6 hour flight and crazy time change!

So that’s what I tried to do… While getting in the spirit for the West Coast.

I love avocados. I blame California. When you grow up there, avocados are served to you starting in baby-dom. When I get stressed, I don’t crave chocolate or ice cream. I crave avocados. I’ve even been known to eat an avocado alone just with a spoon! Mmm!

Words of avocado advice:

  • Never, ever, ever eat an avocado that is not ripe and is hard. They are disgusting.
  • I have no idea why Florida thinks Florida avocados are avocados. I don’t consider them the same thing. They taste weird, have weird texture, and are generally gross.
  • If you want to ripen an avocado in a hurry, stick it next to a banana.
  • If you want to keep avocados for longer, you CAN store them in the fridge. Just take them out a few minutes before you want to use them so they warm up.
  • To keep an avocado, make sure you save the half with the pit in it. I always wrap the second half in foil and keep it on the top shelf in the fridge. Eat the next day or it will go bad! Scrape brown bits off if they form, they aren’t so tasty. (But won’t kill you.)
  • To slice and cube an avocado, I use a paring knife to slice the avocado in two. I then cut the avocado inside of the skin and use a spoon to scoop out the cubes/squares/slices. I find that a large soup spoon works the best and helps retain shape.

Lora’s California-Inspired Shrimp and Avocado Salad:

California-Inspired Shrimp and Avocado Salad.
Serves One

1/4 cup shredded fresh basil
8-12 medium shrimp, peeled and de-veined, thawed if frozen
1/2 California Hass Avocado, cubed.
1/2 cup grape tomatoes
1 clove garlic, minced
Olive Oil
Olive Oil Spray
Freshly squeezed lemon juice
Sea salt and freshly ground pepper


1. Warm a medium-sized skillet over medium-high heat.  Spray with olive oil spray to generously coat.  Add shrimp and garlic.  Cook until shrimp is completed–anywhere from 3-6 minutes. Be careful not to over-cook or shrimp will be rubbery.  Stir regularly.
2. While shrimp is cooking, slice avocado and tomato.
3. Combine cooked shrimp, avocado, tomato, and basil.  Toss with olive oil and lemon juice, to taste.  Season with salt and pepper.

Enjoy! I recommend serving with a glass of champagne and a slice of thick, crusty, whole grain fresh bread drizzled with olive oil.

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