This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.
Ingredients
- ½ pound cooked crawfish tails
- 1 medium carrot, peeled and shredded
- ½ small zucchini, shredded
- 6 tablespoons fresh lime juice
- ¼ teaspoon Tabasco sauce
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 2 large ripe avocados, halved and pitted
- 2 tablespoons chopped cilantro
- Nutritional Information
Nutritional analysis per serving (4 servings)
267 calories; 19 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 12 grams protein; 64 milligrams cholesterol; 638 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Place the crawfish, carrot and zucchini in a medium bowl. Add the lime juice, Tabasco sauce, one teaspoon salt and pepper to taste and toss to combine. Sprinkle the avocado halves lightly with salt and divide the crawfish mixture among them. Sprinkle with the cilantro and serve immediately.
About 10 minutes
Dining and Cooking