Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 4 servings | Calories: 300 kcal
]]>Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
2 avocados, halved and pitted
4 thick slices bacon
4 eggs
Here’s how to make it:
Cook the bacon in a skillet until crisp. Drain on a paper towel.
Put the avocado halves on a baking sheet. Using a spoon, remove some of the avocado flesh to make a larger cavity. Lay a slice of bacon on each half, then crack an egg into each hole. Season with salt and pepper.
Bake in a preheated 425-degree F oven for about 12 to 15 minutes or until eggs are cooked to desired doneness.
INGREDIENTS
1 or 2 Avocados, halved
2 cups cooked seafood cut in bite size pieces (use either crabmeat, shrimp and/or lobster)
1/4 cup finely chopped celery
2 tbls. chopped parsley
1-2 tbls. finely chopped shallots
1-2 tbls. fresh lemon and/or lime juice (according to taste)
1-2 tbls. mayonnaise
1-2 tsp. Dijon Mustard
INSTRUCTIONS
Cut 1 or 2 avocados in half.
Remove the seed and squeeze fresh lemon or lime juice over the avocado to prevent it from turning brown.
Set aside.
You can buy fresh seafood.
Steam or grill your seafood and chill. Or you can purchase cooked seafood from the fish market.
Cut up the seafood of your choice into small bite sized pieces.
Stir in the celery, parsley, shallots.
Mix in the fresh lemon juice, mayo and mustard.
Season with salt and pepper to taste. Taste for flavor, you can add in more of an ingredient to suit your taste.
Scoop the seafood mixture into the avocado halves.
This recipe makes enough for 2 servings.
I used Y2 cup seafood salad on each avocado half and we each had a whole avocado.
Or you can make 4 servings using 112 avocado per person with a side salad.
Swap out the veggies
If you have extra veggies in the fridge that need to be used, you can totally switch up this salad.
Replace the cucumber with some sauteed zucchini or add in some chopped grilled asparagus.
Replace the jalapeno with bell peppers for a milder, sweeter crunch or give it more of a Mediterranean vibe with oregano instead of cumin and some feta!
YIELDS : 4 SERVINGS
PREP TIME : 0 HOURS 5 MINS
TOTAL TIME : 0 HOURS 10 MINS
INGREDIENTS
1/4 c. extra-virgin olive oil
Juice of 1 lemon
1/4 tsp. cumin
Kosher salt
Freshly ground black pepper
3 avocados, cubed
1 pt. cherry tomatoes, halved
1 small cucumber, sliced into half moons
1/3 c. corn
1 jalepeno, minced (optional)
2 tbsp. chopped cilantro
DO NOT ADD TUNA!!!
DIRECTIONS
In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper.
In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeno, and cilantro.
Gently toss with dressing and serve immediately.