Makes 4 servings

Ingredients:

• Extra virgin olive oil
• 1/4 cup sweet onion, finely diced
• 1/4 cup celery, finely diced
• 1/2 cup Jerusalem artichoke, chopped
• Salt and pepper
• 2 large avocados
• Juice of 1/2 lemon
• 1 pound large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
• 1 English cucumber, chopped
• 1 cup grape tomatoes, cut in half lengthwise
• 1 tablespoon sweet marjoram
• 1 tablespoon parsley
• 1 tablespoon lemon balm
• 1 tablespoon chives
• Balsamic vinegar
• Lettuce leaves
• Marjoram blossoms and other small edible flowers

Instructions:

Put 1 tablespoon olive oil in a small skillet. Add onion and celery, stirring until they begin to wilt. Add artichoke, season with salt and pepper, and sauté about 3-4 minutes. Set aside to cool. Split avocados and remove pits. Use a large spoon to remove the flesh without breaking the shell; reserve shell. Coarsely chop avocados, place in a large bowl and toss with lemon juice to prevent darkening. Set aside 4 whole shrimp; chop the remainder into bite-size pieces and add to avocados. Add cucumber, tomatoes and artichoke mixture. Coarsely chop herbs and add all but 1 teaspoon to the bowl. Salt and pepper to taste. Drizzle with vinegar and olive oil. Toss to coat all ingredients. Mound 1/4 of salad into each of the avocado shells and arrange on 4 plates lined with lettuce leaves. Top each portion with the reserved shrimp, remaining herbs and garnish with edible flowers.