** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut avocados in 1/2 and take out the pits. Scoop out the avocado meat.
2. Immediately sprinkle the avocado meat and avocado shell with lemon to avoid
it turning brown.
3. Mix the avocado meat with the crab. Lay the avocado
shells on top of a lettuce leaf and fill the shells with the avocado-crab
mixture.
4. Make the Vinaigrette Sauce. Pour the sauce over the avocados. Decorate with
slices of lemon and parsley.
5. VINAIGRETTE SAUCE: Cut the green onions very fine into a bowl. Add salt and
pepper. Slowly add the vinegar and oil, beat until you have a bonded sauce.
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Dietary Notes:
This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Sulfites, Spring Onion, Avocado, Vinegar, Onion allergies.
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