Stuffed avocado with shrimp

2 ripe avocados 200 g peeled shrimp ½ spring onion, finely chopped 8–10 cherry tomatoes 1 tbsp coriander, roughly chopped 1 tbsp olive oil salt pepper

For the dressing

1 tbsp mustard 1 tbsp honey 1 tbsp apple cider vinegar 2 tbsp olive oil salt, pepper

Heat the olive oil in a pan and sauté the shrimp for 2–3 minutes until lightly browned. Season with salt and pepper and remove from the heat.

Cut the shrimp and cherry tomatoes into small cubes, roughly chop the coriander and place them in a bowl with the finely chopped spring onion.

In another small bowl, whisk together the mustard, honey, apple cider vinegar, olive oil and salt, pepper until combined. Pour the dressing over the mixture and stir gently.

Cut the avocados in half, remove the pit, scoop out a little of the flesh and add it finely chopped to the shrimp mixture.

Fill the avocados with the mixture.