Summer Seafood Rolls And Chunky Avocado Salad

Name: Summer Seafood Rolls And Chunky Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Bakery hot dog burns; 2 Ribs celery, finely chopped; 1 cup Green onions, thinly sliced; 1/4 cup Italian parsley, finely chopped; 2 Lemons juice; 2 tsp More 1/3 cup extra-virgin olive oil; 3 tbsp More 2 teaspoons herb garlic butter, divided; 1 lb peeled/deveined shrimp; 1 tsp Kosher salt, divided; 1/4 tsp Pepper; 1 tsp truffle oil (optional); 2 medium Avocado, coarsely chopped; 1 large Tomato, coarsely chopped; 1/3 cup Black olives, coarsely chopped; 1/4 cup Green onions, coarsely chopped; 1 Lemon juice; 1/4 tsp Kosher salt; 1/4 tsp Pepper; 2 tbsp Extra-virgin olive oil

Servings: persons

4 Bakery hot dog burns
2 Ribs celery, finely chopped
1 cup Green onions, thinly sliced
1/4 cup Italian parsley, finely chopped
2 Lemons juice
2 tsp More 1/3 cup extra-virgin olive oil
3 tbsp More 2 teaspoons herb garlic butter, divided
1 lb peeled/deveined shrimp
1 tsp Kosher salt, divided
1/4 tsp Pepper
1 tsp truffle oil (optional)
2 medium Avocado, coarsely chopped
1 large Tomato, coarsely chopped
1/3 cup Black olives, coarsely chopped
1/4 cup Green onions, coarsely chopped
1 Lemon juice
1/4 tsp Kosher salt
1/4 tsp Pepper
2 tbsp Extra-virgin olive oil

1
Cut hot dog burns in half lengthwise, leaving 1/2-inch uncut.
2
Reserve yellow leaves from center of celery (1/2 cup); chop celery (1/4 cup).
3
Chop green onions and parsley.
4
Squeeze lemons for juice (3 tablespoons).
5
Preheat large saute pan on medium-high 2-3 minutes.
6
Please 2 teaspoons olive oil and 1 tablespoon herb butter in pan, then add shrimp; cook 2-3 minutes or until shrimp are opaque.
7
Transfer shrimp and juices to medium bowl; chill 4-5 minutes (or may be served at room temperature).
8
Reduce heat to medium.
9
Spread 2 teaspoons herb butter inside each bun.
10
Toast burns in same pan, butter side down, 1/2 minutes or until golden; set aside.
11
Whisk together: lemon juice, 1/3 cup olive oil, truffle oil, 1/4 teaspoon salt, and pepper.
12
Stir into shrimp: celery, celery leaves, parsley, and remaining 1/4 teaspoon salt.
13
Add dressing and toss to coat.
14
Fill burns with seafood mixture and serve.
15
Chunky avocado salad
16
Cut avocados and tomato into bite-size pieces; chop olives and green onions.
17
Squeeze lemon for juice (2 tablestoons) into sala bowl.
18
Add salt and pepper to lemon juice; whisk in oil
19
Add remaining ingredients; gently toss to coat.
20
Serve.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 Bakery hot dog burns, 2 Ribs celery, finely chopped, 1 cup Green onions, thinly sliced, 1/4 cup Italian parsley, finely chopped, and more.

Yes, Summer Seafood Rolls And Chunky Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!