Ingredients
1 large sweet onion
1 1/2 lbs avocado (2 or 3)
Fresh lemon juice
1/4 cup olive oil
2 tablespoons snipped fresh chives, plus extra for garnish
1 lb medium shrimp, cooked and peeled

Cut the onion lengthwise into quarters, and chop each quarter lengthwise into halves or thirds. Cut each of those sections in half crosswise (don't worry, it's not as confusing as it seems). Place the pieces in a bowl of cold water to soak for at least 10 minutes to tone down their flavor.

Cut the avocados in half, remove the pits, and scoop out the fresh lemon in one piece. Cut into pieces that are about the same size as the onions.

In a large bowl, whisk together 2 tablespoons of lemon juice, the olive oil, and the chives. Drain the onions and pat dry with a paper towel. Add to the dressing and stir to coat. Remove the onions with a slotted spoon and arrange on a platter.

Add the avocados to the dressing and stir. Remove and place in a mound on top of the onions. Toss the shrimp in the dressing. Add a squirt of lemon juice. Stir. Arrange on top of the avocados and garnish with snipped chives.

As always, feel free to express your inner chef and experiment, alter, or cut corners where you see fit.

Cooking Tip: Choose an avocado that feels slightly soft near the stem. That means it's ripe, but not mushy.

Nutritional Facts: 300 calories, 14 g protein, 12 g carbohydrates, 23 g fat (3 g saturated), 6 g fiber per serving...makes 6 servings