2 avocados, halved and pitted
1 c. bay shrimp, fresh or frozen (7 oz., drained)
1 c. pitted olives, sliced
1 c. fresh mushrooms, sliced
1/3 c. celery, minced
2 tbsp. green onion, chopped
1 tbsp. lemon juice

Combine shrimp, olives, mushrooms, celery, onions and toss lightly with lemon juice. Cover and refrigerate.

DRESSING:

1/2 c. mayonnaise
2 tbsp. vinegar
1 tbsp. parsley
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. onion powder
Dash of white pepper

Mix dressing ingredients until smooth and creamy. Mix in salad. Allow salad to marinate at least 1 hour. Top each avocado half with salad mixture, mounding high. Serve.