Avocado Stuffed With Seafood
This original recipe combines a great blend of cooked seafood including shrimp, squid, scallops and crab. The mix is tossed with diced vegetables, dill and a bottled Italian dressing, then chilled. It is served in the rich flavour of halved avocados, making a perfect summer-time meal for seafood lovers. The preparation involves cooking and preparing the individual seafood components before combining them.
Ingredients
- 1/2 lb cooked shrimp
- 1/4 lb cooked squid
- 1/2 lb cooked scallops
- 1 (8 ounce) package imitation crabmeat or 1/2 lb fresh crab
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cucumber, seeded &,diced
- 2 roma tomatoes, chopped
- 2 green onions, diced
- 2 teaspoons dill weed
- 2 tablespoons green peppers, diced
- 1/2 roasted red pepper, chopped fine
- 1/2 cup sliced black olives
- 1/4 cup bottled Italian dressing
- 5 avocados
Method
- Begin by preparing the squid.
- Clean it, remove the tentacles, and slice it into 1/4 inch pieces.
- Boil the squid slices in water for 4 min, then drain straight away.
- Rinse the cooked squid using cold water.
- Pat it dry with a paper towel.
- Chop the squid into small pieces.
- To cook the scallops, place two tablespoon olive oil in a frying pan.
- Once the oil is very hot, add the garlic and scallops, cooking until the pink colour disappears, which takes about 5 minutes.
- Cut the cooked scallops into small pieces.
- For the shrimp, cut them into 1/4 inch pieces.
- Prepare the crab.
- Chop the crab into small pieces.
- Transfer all the prepared seafood to a large bowl.
- Mix in the cucumber, onions, green pepper, tomatoes, dill and Italian dressing.
- Stir the mixture well and place it in the refrigerator for at least 1 hour.
- To serve, spoon the seafood salad into 1/2 avocado.
- Trim the bottom of the avocado so it lays flat on the plate.
Nutrition (per serving)
Sodium447200 mg
Recipe details
CategorySquid
AuthorClaudia Dawn
