Crab-stuffed avocado with buttermilk dressing recipe
This simple seafood salad uses avocados as the perfect pockets for holding sweet, lime-dressed crab meat. Drizzled with a tangy buttermilk dressing, this makes a tasty lunch idea that's ready in just 10 minutes.
See method- Serves 2
- 10 mins to prepare
- 363 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 100g (3 1/2oz) fresh or tinned white crab meat
- 1 lime, zested and juiced
- 1 tbsp finely chopped coriander
- 1 shallot, finely chopped
- handful baby salad leaves
- 10 cherry tomatoes, halved
- 2 avocados, halved and stoned
For the dressing
- 2 tbsp buttermilk
- 1 tsp Tabasco
- 1 tsp mayonnaise
Each serving contains
- Energy
- 1480kJ 363.0kcal
- Fat
- 30g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.9gProtein 14.5gFibre 8.5g
Method
- In a small bowl, combine the crab meat, lime zest, coriander and shallot. To make the dressing, mix the lime juice, buttermilk, Tabasco and mayonnaise in a small jug. Season well.
- Divide the salad leaves, tomatoes and avocado halves between 2 plates. Fill each avocado with the crab mixture, then drizzle over the dressing.
- See more Lunch recipes
