Stuffed Avocados

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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Original recipe yields 4 servings
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  • 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

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; 11.0 g fat(2.0 g sat); 5.0 g fiber; 7.0 g carbohydrates; 12.0 g protein; 80.0 mcg folate; 34 mg cholesterol; 1.0 g sugars; 0.0 g added sugars; 240.0 IU vitamin A; 10.0 mg vitamin C; 51.0 mg calcium; 1.0 mg iron; 224 mg sodium; 554.0 mg potassium
  • Nutrition Bonus: Folate (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ lean meat, 2½ fat

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