Stuffed avocado with rice and crab salad

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 100 g Basmati rice
  • 7-10 Tbsp Salt
  • 3 Spring onions
  • 100 g Rocket
  • 6 TABLESPOONS Fruit vinegar
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Mustard
  • 1 TABLESPOON Honey
  • 6 TABLESPOONS Sunflower oil
  • 150 g North Sea crab meat
  • 2 Avocados

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Clean and wash spring onions and cut into rings. Sort the rocket, wash, shake dry and chop coarsely. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.

  2. 2

    Drop down the oil drop by drop.

  3. 3

    Mix rice, rocket, spring onions and crabs and season with salt. Stir in half the vinaigrette. Halve avocados, remove seeds, season flesh with salt. Fill halves with salad and sprinkle with remaining vinaigrette.

  4. 4

    Add the remaining salad.

Nutrition Facts

KCAL
540 kcal
CARBS
27 g
FATS
42 g
PROTEINS
14 g