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STUFFED AVOCADO WITH SHRIMP, CRAB, AND MICRO GREENS SALAD

Rating
2.00000 of 5 Serves 4
Preparation
0 min
Cook Time
0 min
Total Time
0 min

Recipe Provided By the California Avocado Commission

Piquant micro greens accent this delicious seafood-stuffed avocado.

Nutritional Info

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Ingredients

  • Salad

  • 1 carrot
  • 2 stalks celery
  • 1 leek
  • Louis Dressing (see make-ahead recipe below)
  • Salt & pepper to taste
  • 4 oz.olive oil
  • 1 oz.lemon juice
  • 2 Roma tomatoes
  • ½ lb.fresh Dungeness crabmeat
  • 2 ripe, Fresh California Avocados
  • 1 head Bibb or Boston lettuce, leaves separated
  • 12 large shrimp, cooked
  • 2 oz.micro amaranth
  • 2 oz.micro celery

  • Louis Dressing

  • 1 cupmayonnaise
  • 4 tsp.chili sauce
  • 1 tsp.lemon juice
  • 1 tsp.Worcestershire sauce

Instructions

  1. Place a leaf of Bibb lettuce on each plate. Top each with a stuffed avocado half.
  2. Fill the avocado halves with the crabmeat.
Salad
  1. Cut each avocado in half and remove the seeds.
  2. Toss the crabmeat in half of the lemon vinaigrette.
  3. Drizzle remaining lemon vinaigrette over all, and serve.
  4. Sprinkle the vegetable cubes around the edge of the plate and the micro greens (amaranth and celery) over the top.
  5. Mix all dressing ingredients together in a bowl and reserve.
  6. Cut half of the carrot, half of the celery and the leek into a fine julienne, and blanch in boiling salted water until tender. Shock in ice water to stop the cooking and drain well. Reserve.
  7. Coat with the Louis Dressing and season with salt and pepper.
  8. Cut the other carrot half and the other stalk of celery into 1/3-inch cubes, blanch in salted water, shock in ice water and set aside.
  9. Whisk the olive oil into the lemon juice to make a lemon dressing; reserve.
  10. Peel, seed, and dice the tomatoes.
Louis Dressing
  1. Top each stuffed avocado half with the julienned vegetables and three shrimp

Serving Suggestions:
Try with lobster too!
 
Beverage Pairings:
Nice with a glass of Chardonnay.
 
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

 

Nutrition Information per Serving

Nutrition Information Per Serving: Calories 620; Total Fat 46 g (Sat 6 g, Trans 0 g, Poly 5 g, Mono 31 g); Cholesterol 80 mg; Sodium 970 mg; Potassium 888 mg; Total Carbohydrates 37 g; Dietary Fiber 11 g; Total Sugars 11 g; Protein 21 g; Vitamin A 2681 IU; Vitamin C 33 mg; Calcium 146 mg; Iron 4 mg; Vitamin D 0 IU; Folate 142 mcg; Omega 3 Fatty Acid 0.4 g
% Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 20%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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