Stuffed avocado with crab sticks and fresh vegetables

Stuffed avocado with crab sticks and fresh vegetables

Layered salad with chicken, potatoes, avocado and eggs

Stuffed avocado with crab sticks and fresh vegetables

Stuffed avocado with crab sticks and vegetables

The hollowed avocados and the fresh, juicy and crunchy crab salad are perfect as a small appetizer or for a cold buffet. In the hot summer season, the avocado-vegetable-crab salad can also be served as a great little lunch.

Please rate this recipe

5 from 3 votes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Salads
Cuisine American recipes
Servings 2 person
Calories 603 kcal

Ingredients
  

  • 2 avocados
  • 6 crab sticks
  • 2 celery sticks
  • 1 to mato
  • ¼ red onion
  • 4 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • Garlic granulated to taste
  • ½ tsp Tabasco sauce

Instructions
 

  • Cut the avocados lengthwise.
  • Separate from the pit by a twisting motion.
  • Remove the flesh from the skin, except for a narrow edge.
  • Then cut into small cubes.
  • Cut crab sticks, celery sticks and tomatoes into small cubes as well.
  • Peel and finely chop the onion.
  • In a bowl, mix well mayonnaise, lemon juice, olive oil, salt, pepper, garlic and Tabasco sauce for dressing.
  • Mix in the diced vegetables and crab sticks.
  • Season again with salt and pepper to taste.
  • Fill the avocado halves with the crab salad and garnish with parsley if desired.

Equipment

  • Knife
  • cutting board
  • Bowl

Nutrition

Calories: 603kcalCarbohydrates: 23gProtein: 6gFat: 58gSaturated Fat: 9gTrans Fat: 1gCholesterol: 13mgSodium: 279mgPotassium: 1273mgFiber: 15gSugar: 5gVitamin A: 1007IUVitamin C: 38mgCalcium: 54mgIron: 2mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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