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Stuffed Avocados

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad. Stuff avocado halves with it for a sensational lunch or light supper.”


    • ¼ cup nonfat plain yogurt
    • 2 tablespoons low-fat mayonnaise
    • 2 tablespoons pimientos, rinsed and patted dry
    • 1 small clove garlic, minced
    • ⅛ teaspoon cayenne pepper, or to taste
    • ⅛ teaspoon salt, or to taste
    • 2⅔ cups cooked crabmeat, picked over
    • 2 ripe avocados, halved
    • Lemon wedges for garnish


  • 1 Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in crab. Adjust seasoning with cayenne and salt.
  • 2 Divide the crab salad among avocado halves. Serve with lemon wedges.
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