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Hona Kitchen, Shrimp Stuffed Avocado Salad, Chef Labriny

Hona Kitchen Recipes – Episode One

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Hona Kitchen – Episode One

Shrimp Stuffed Avocado Salad

Avocados are rich in amino acids and healthy fats needed in a balanced diet.  It is also a tasty dish that can be quickly and easily done. Chef Labriny simplifies this tasty and healthy salad.  His show Hona Kitchen is found on Hona Radio USA, The voice of Arab Americans.


8-10 medium shrimp

two avocados

2 tsp Rice vinegar or white vinegar

1 tsp lemon juice

¼ cup chopped parsley

black pepper to taste

salt to taste

1-2 tsp mayonnaise

2 tbls Dijon mustard

¼ cup diced celery

¼ cup of olive oil

two sprigs of thyme

Chop blanched shrimp, except two for the garnish at the end. Mix all the remaining ingredients except avocados then add the chopped shrimp, mix and set aside. Core and peel the avocado halves.

Create a bed of mixed greens on two plates tossed with olive oil, lemon, and lime juice.  Place one avocado half on each plate.  Slice the other avocado halves and place on the plates next to the avocado halves.  Fill each half with the shrimp mix, top it with a whole shrimp and a thyme sprig.


Avocado Salad with Vinaigrette

One avocado

olive oil

lemon juice

1 tsp lime juice

1 tsp rice wine vinegar

black pepper to taste

salt to taste

One avocado cut in half, cored, and removed from skin.  Cube both halves about a half inch.

To make the vinaigrette use extra virgin olive oil, lemon juice, lime juice, rice wine vinegar, dash of black pepper and salt.  Wisk together until it becomes cloudy.  Add 1 tbs of parsley, ½ cup diced tomatoes, 4 tsp of red onions, and ¼ celery.  Fold together.  Add the avocados and fold again.  Place two handfuls of greens and top it with three serving spoons of the mix.  Add in options are chopped walnuts, cranberries or even grilled flank steak.



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