4 Serves
45 Mins
Using a chef's knife, halve the tomatoes and use a spoon to scoop out and discard the seeds. Finely dice the remaining tomato flesh.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
895 mg / 4,700 mgSodium
438 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
15 g / 20 gCholesterol
110 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a mixing bowl, combine the diced tomatoes with sherry vinegar, olive oil, and salt. Whisk gently to emulsify the dressing.
Carefully fold the crawfish tails into the tomato mixture until evenly coated.
Halve the avocados and remove the pits. Scoop out a small portion of the avocado pulp to create a cavity, then spoon the crawfish and tomato mixture into the center of each avocado half.
Arrange the stuffed avocado halves on a serving dish and garnish with the reserved avocado pulp on the side.
41
g56
g22
g
