DINNER BELL : Flavorful stuffed avocados pack plenty of nutrients
Posted on Wednesday, July 5, 2006
A recipe for Crab-Stuffed Avocados all but jumped off the page when I saw it. No question that it would wow the members of my Flaming Spoon Dinner Club. It would be a perfect choice for our potluck the next time it was my turn to make the salad.
I’d be careful not to mention that a whole avocado has more than 300 calories and close to 30 grams of fat. It is almost like eating butter. But I could remind them that the subtle buttery goodness is packed with nutrition: protein, vitamin A, folic acid, potassium, phosphorous, magnesium and a bit of iron and fiber. And no cholesterol.
In the United States we usually think of avocados in terms of guacamole or as sliced and layered on a sandwich, and they make a delightful cold soup. In some countries, however, they are used in desserts. Brazilians mix them in ice cream; Filipinos and Taiwanese eat them with milk and sugar.
The dinner club members have yet to taste this great dish. When it came my turn to take a salad, the hostess asked that I bring a salad in keeping with her menu. So I’ll tuck this one away for next time. They’ll still be wowed. Crab-Stuffed Avocado Salad 1 / 3 cup finely chopped red onion 3 tablespoons mayonnaise 3 teaspoons fresh lime juice, divided use 1 / 2 teaspoon grated lime peel, optional 2 tablespoons chopped fresh cilantro, optional 1 / 2 teaspoon ground cumin, optional 8 ounces crab meat Salt and ground black pepper, to taste 2 ripe avocados, halved, pitted, peeled Lime wedges, for serving
In a medium bowl, stir together the red onion, mayonnaise, 2 teaspoons of the lime juice, lime peel and, if using, cilantro and cumin. Stir to blend. Mix in crab meat. Season with salt and pepper to taste.
Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab meat mixture on each avocado half. Serve salad with lime wedges. Makes 4 servings. Adapted from a recipe by Patricia Anstett, Knight Ridder Newspapers. Here’s a salad idea that’s quick and easy. Toss packaged salad greens with walnuts and a dressing using avocados. Salad Greens With Walnuts
and Avocado Dressing 1 / 4 pound romaine lettuce, shredded 1 / 2 pound packaged salad mix OR fresh baby spinach 2 tablespoons chopped walnuts or other nuts of choice 1 avocado, pitted, peeled and diced 2 teaspoons lemon juice 1 / 2 cup fat-free or low-fat vinaigrette 1 / 4 teaspoon salt, optional Ground black pepper, to taste, optional 1 / 2 cup seasoned croutons
In a large salad bowl, add lettuce, packaged salad mix and walnuts; toss to combine.
In a small bowl, combine avocado and lemon juice. Pour over salad mixture.
Add vinaigrette and, if using, salt and black pepper to taste to avocado and lemon mixture; stir to combine and pour mixture over salad; toss until lettuce and greens are well coated. Serve with croutons.
Makes 4 servings.
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