Stuffed Avocados

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From: EatingWell Magazine April/May 2006

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.

Ingredients 4 servings

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  • 2 medium avocados, halved and pits removed
  • 1 cup prepared seafood, tuna or chicken salad

Preparation

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  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.

Nutrition information

  • Per serving: 171 calories; 11 g fat(2 g sat); 5 g fiber; 7 g carbohydrates; 12 g protein; 80 mcg folate; 34 mg cholesterol; 1 g sugars; 0 g added sugars; 240 IU vitamin A; 10 mg vitamin C; 51 mg calcium; 1 mg iron; 224 mg sodium; 554 mg potassium
  • Nutrition Bonus: Folate & Zinc (20% daily value), Vitamin C (17% dv), Potassium (16% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 lean meat, 2 1/2 fat

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