Monday, April 2, 2012

Amazingly Adaptable Avocados

Avocados are so healthy and delicious, but you don't just have to make guacamole. Try this recipe for "Crab and Avocado Salad." It's so fresh and delicious! Serve it with a nice cold cerveza, and it makes a perfect lunch on a hot afternoon!

Crab and Avocado Salad

Serves 4


1/2 cup light mayonnaise
1 celery stalk, finely chopped
2 tablespoons chives, chopped
1/4 teaspoon Tabasco sauce
Salt and freshly ground black pepper
2 ripe avocados, washed under cold water
1 lemon, juiced
8 ounces jumbo lump crabmeat, picked over for any shells or cartlidge
1 head of Boston, Bibb, or Butter lettuce, washed
2 large ripe tomatoes, washed and cut into wedges


Mix the mayonnaise, celery, chives, and Tabasco in a medium bowl. Season to taste with salt (about 1/4 teaspoon) and pepper. Set aside.

Cut the avocados in half, lengthwise, and remove the pit. With a large spoon, remove the avocado pulp and dice. (Reserve the avocado shells!) Add the diced avocado to a separate bowl, and squeeze over the lemon juice. Stir to coat.

Gently, fold the crabmeat into the diced avocado. Next, gently fold in the dressing. Taste and adjust seasonings, if necessary. Fill each avocado shell evenly with the salad.

On individual plates, place 1 or 2 leaves of lettuce (depending on the size). Place one stuffed avocado shell on each plate. Garnish each plate evenly with the tomato wedges. Admire it's beauty and serve!

You may also like Crab Louie.

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