Chef Moe's Avocado Salad Recipe
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|
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.