Stuffed Avocados

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

Stuffed Avocados

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

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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