Stuffed avocado with crayfish chili salad

Name: Stuffed avocado with crayfish chili salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g cooked crayfish meat; 1 red chilli pepper; 1 bunch of dill; 2 small ripe avocados (e.g. hate avocados); 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp salt and pepper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g cooked crayfish meat
1 red chilli pepper
1 bunch of dill
2 small ripe avocados (e.g. hate avocados)
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp salt and pepper

Directions

1
Rinse the crab meat, drain well and cut it into smaller pieces if necessary. Clean the chilli, cut lengthwise, remove seeds, wash and cut into thin rings. Wash dill, shake dry, pluck little flags from the stems and cut coarsely.
2
Cut the avocados in half and remove the stones. Remove the flesh with a tablespoon so that the peel does not break. Put the avocado halves aside.
3
Roughly dice the flesh. Mix immediately with lemon juice, chilli, dill and the crayfish flesh. Season with salt and some pepper.
4
Place the empty avocado halves on 4 plates. Arrange the crayfish salad in them. Roasted baguette goes well with it.