| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Ripe avocados | |
| 1 | Crab, or fresh | |
| Lemon | ||
| 5 | T | Oil |
| 3 | T | Vinegar |
| Salt & pepper | ||
| VINAIGRETTE SAUCE:- | ||
| 5 | T | Oil |
| 3 | T | Vinegar |
| Salt & pepper | ||
| 2 | Green onions, shallots |
INSTRUCTIONS
Cut avocados in 1/2 and take out the pits. Scoop out the avocado meat. Immediately sprinkle the avocado meat and avocado shell with lemon to avoid it turning brown. Mix the avocado meat with the crab. Lay the avocado shells on top of a lettuce leaf and fill the shells with the avocado-crab mixture. Make the Vinaigrette Sauce. Pour the sauce over the avocados. Decorate with slices of lemon and parsley. VINAIGRETTE SAUCE: Cut the green onions very fine into a bowl. Add salt and pepper. Slowly add the vinegar and oil, beat until you have a bonded sauce. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 421
Total Fat: 48.4g
Cholesterol: 0mg
Sodium: 8.9mg
Potassium: 462.5mg
Carbohydrates: 8.6g
Fiber: 5.9g
Sugar: <1g
Protein: 1.8g