- 2 ripe avocados
- Juice of 1 lemon
- 1 [284-g / 10-ounce] can crabmeat, drained [or fresh crabmeat to taste]
- 4 lettuce leaves
- Salt and pepper, to taste
- Lemon slices, to decorate
- Parsley sprigs, to decorate
Salad Dressing
- 2 green onions
- 3 tablespoons [45 mL] vinegar
- 5 tablespoons [75 mL] oil
- Salt and pepper, to taste
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- Half avocados; remove pits.
- Delicately scoop out then dice avocado meat.
- Immediately sprinkle avocado dices and avocado shells with lemon juice to avoid browning.
- Mix together avocado dices with crabmeat; salt and pepper to taste.
- Lay each avocado shell half on top of a lettuce leaf onto a small individual plate.
- Evenly fill each avocado shell half with avocado dices crabmeat mixture.
- Really finely mince salad dressing green onions into a bowl.
- Salt and pepper.
- Beating, slowly pour in vinegar and oil beating until creamy.
- Evenly spoon salad dressing over filled avocado halves.
- Serve immediately, decorated with lemon slices and parsley sprigs.
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