Stuffed avocado with crayfish and chili salad
- 125 g cooked crayfish meat
- 1 red chilli pepper
- 1 small bunch of dill
- 2 small ripe avocados (e.g. Hass avocados)
- juice of 1 lemon
- Salt and Pepper
20 minutes
completelysimply
- 1.
- Rinse the crab meat, drain well and cut into smaller pieces if necessary. Clean the chilli, cut lengthways, core, wash and cut into thin rings. Wash the dill, shake dry, pluck the flags from the stems and cut roughly.
- 2.
- Halve the avocados and remove the stones. Remove the pulp with a tablespoon so that the peel does not break. Set the avocado halves aside.
- 3.
- Roughly dice the pulp. Mix immediately with lemon juice, chilli, dill and crayfish meat. Season with salt and a little pepper.
- 4.
- Place the empty avocado halves on 4 plates. Serve the crayfish salad in it. Toasted baguette goes well with it.
1 person approx.:
- 280 kcal
- 7 g protein
- 27 g fat
- 1 g carbohydrates
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