Stuffed avocado with crayfish chili salad

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Clean and wash the chilli pepper, cut it in half lengthwise, remove the seeds and cut the pods into strips. Wash lemon hot, grate dry, finely grate peel. Halve lemon. Squeeze the juice from 1 lemon half. Wash the dill, shake dry, pluck a flag from the stalks and chop coarsely.

2. 2

   Wash and drain the crayfish meat if necessary. Mix chili, dill, lemon peel, lemon juice, crab meat and oil, season with pepper and salt if necessary. Halve the avocados and remove the stones. Spoon out the avocado flesh, dice it and carefully mix it with the crayfish. Divide the avocado shells into 4 plates, arrange the crayfish salad in them. Cut the rest of the lemon half into pieces and add to the salad. Roasted baguette tastes good with it

Nutrition Facts

KCAL
340 kcal

CARBS
1 g

FATS
34 g

PROTEINS
7 g