Stuffed avocado with crayfish chili salad

Name: Stuffed avocado with crayfish chili salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 red chilli pepper; 2 untreated lemons; 1/2 bunch Dill; 125 g cooked crayfish; 2 TABLESPOONS + 4-8 Tsp oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 2 black avocados

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 red chilli pepper
2 untreated lemons
1/2 bunch Dill
125 g cooked crayfish
2 TABLESPOONS + 4-8 Tsp oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
2 black avocados

Directions

1
Clean and wash the chilli pepper, cut it in half lengthwise, remove the seeds and cut the pods into strips. Wash 1 lemon hot, grate dry and finely grate the peel. Halve the lemons. Squeeze the juice from 3 lemon halves. Wash the dill, shake dry, pluck a flag from the stalks and chop coarsely
2
Wash and drain the crayfish meat if necessary. Mix the crab meat, chilli, dill, lemon peel, 1 tbsp lemon juice and 2 tbsp oil, season with pepper and salt if necessary. Cut avocados in half, remove stones. Cut the avocado flesh with a small knife crosswise up to the skin so that the skin is not damaged. Sprinkle the avocado halves on the cut side with 1-2 tsp. lemon juice and olive oil each. Carefully stretch and bend the avocado halves so that the liquid runs between the grooves. Sprinkle with some salt and pepper and place on 4 plates
3
Arrange the crayfish and chili salad in halves. Cut the remaining half of the lemon into pieces and serve. Roasted baguette tastes good with it