Chef Moe's Avocado Salad Recipe

Note: Chef Moe once owned the Casa Blanca, the only 5-star restaurant in Murdo, SD. He provided superb food, relaxing music, and great times. Moe is as unique as his cooking. We love Moe's cuisine, especially his Avocado Salad! (Which even us novices can make.) Unable to live without his gourmet meals, and seldom making it to Murdo, we resorted to "stealing" the recipe. Thanks, Moe!

Originally featured in Dakota Grills's The Country Griller™, Vol. 3, Issue 1.

Chef Moe's Avocado Salad

This recipe was submitted by Kathy Sorenson for Chef Moe of Murdo, SD
Prep Time: 20 Minutes
Grilling time: -
Rest Time: 120 Minutes
Where To Cook:

  4 ripe Avocado (soft to the touch) 12 oz. Crab Meat (imitation) Heart of Celery or 2 stalks (3/4 cup)
  1/2 sweet Yellow Pepper (1/2 cup) 2-4 Tbsp. fresh Cilantro (8 stems with leaves) 1 Tbsp. sweet or green Onion
  1/3 cup Mayonnaise 1/4 tsp. Tabasco Sauce 1/2 tsp. virgin Olive Oil
  1/2 tsp. Salt 1/8 tsp. white or black Pepper (opt.) Lettuce Leaves
  (opt.) Black Olives (opt.) Bistro Crackers
Finely chop the crab-stuffing ingredients (crab meat, celery, yellow pepper, cilantro & onion) and mix together. (Amounts are approximate; feel free to adjust for your taste.)

In a separate container, stir together the following dressing ingredients:

mayonnaise, Tabasco sauce, olive oil, salt and pepper.

Blend dressing with crab-stuffing.

Chill for several hours.

Rinse each avocado, cut in half, and twist open.

De-seed each by whacking a sharp knife into the seed and then twisting the seed loose (be careful).

Fill avocado halves with chilled mixture.

Serve on lettuce leaves with a few black olives and Bistro crackers.

Additional Information
Difficulty Level: 3     Serves: 8     Ready In: 2 Hours 20 Minutes      Where To Cook: