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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Stuffed Avocados

      Stuffed Avocados

      Low Sodium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Nut-Free Gluten-Free American Seafood Dinner Lunch

      Stuffed Avocados

      Low Sodium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Nut-Free Gluten-Free American Seafood Dinner Lunch
      4 stuffed avocado halves (1 serving = 1 stuffed avocado half)
      Prep time: 20 minutes
      Total time: 20 minutes

      Description

      Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad. Stuff avocado halves with it for a sensational lunch or light supper.

      Directions

      1. Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in crab. Adjust seasoning with cayenne and salt.
      2. Divide the crab salad among avocado halves. Serve with lemon wedges.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories174 cal
      • Total Fat11.7 g
      • Saturated Fat1.6 g
      • Cholesterol35 mg
      • Sodium223 mg
      • Carbohydrate Total7.2 g
      • Protein11.8 g
      • Phosphorus128 mg
      • Potassium554 mg
      • Fiber4.7 g
      • Calcium51 mg
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      Ingredients

      • ¼ cup nonfat plain yogurt
      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons pimientos, rinsed and patted dry
      • 1 small clove garlic, minced
      • ⅛ teaspoon cayenne pepper, or to taste
      • ⅛ teaspoon salt, or to taste
      • 2⅔ cups cooked crabmeat, picked over
      • 2 ripe avocados, halved
      • Lemon wedges, for garnish

      Ingredients

      • ¼ cup nonfat plain yogurt
      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons pimientos, rinsed and patted dry
      • 1 small clove garlic, minced
      • ⅛ teaspoon cayenne pepper, or to taste
      • ⅛ teaspoon salt, or to taste
      • 2⅔ cups cooked crabmeat, picked over
      • 2 ripe avocados, halved
      • Lemon wedges, for garnish
      • ¼ cup nonfat plain yogurt
      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons pimientos, rinsed and patted dry
      • 1 small clove garlic, minced
      • ⅛ teaspoon cayenne pepper, or to taste
      • ⅛ teaspoon salt, or to taste
      • 2⅔ cups cooked crabmeat, picked over
      • 2 ripe avocados, halved
      • Lemon wedges, for garnish

      Description

      Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad. Stuff avocado halves with it for a sensational lunch or light supper.

      Directions

      1. Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in crab. Adjust seasoning with cayenne and salt.
      2. Divide the crab salad among avocado halves. Serve with lemon wedges.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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