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🍽️ Grilled avocado with mango-tomato salad and crab meat

327 kcal · 30 min · 4 servings

Ingredients

• 1 Mango (400 g)
• 4 medium-sized tomatoes (200 g)
• 1 red chili pepper
• 0.5 bunch cilantro (10 g)
• 2 tbsp sesame oil
• 2 tbsp white wine vinegar
• salt
• pepper
• 2 avocados
• 3 sprigs dill
• 2 sprigs parsley
• 1 lemon
• 200 g yogurt (3.5% fat)
• 2 tbsp sour cream (40 g)
• paprika powder
• 100 g North Sea shrimp (kitchen-ready; ready-to-eat)

Instructions

1. 1. Peel the mango.
2. 2. Carefully cut the flesh away from the pit.
3. 3. Cut the flesh into thin strips.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the seeds and pulp from the tomatoes.
7. 7. Cut the deseeded tomatoes into wedges.
8. 8. Wash the chili.
9. 9. Dry the chili.
10. 10. Slice the chili into thin rings.
11. 11. Wash the coriander.
12. 12. Shake the coriander dry.
13. 13. Pick the leaves off the stems.
14. 14. Mix the mango with the tomatoes.
15. 15. Add the chili and coriander to the mixture.
16. 16. Add one tablespoon of sesame oil.
17. 17. Add vinegar.
18. 18. Season the mixture with salt.
19. 19. Season the mixture with pepper.
20. 20. Let the salad marinate for about 15 minutes.
21. 21. Cut the avocados in half lengthwise.
22. 22. Remove the pits from the avocado halves.
23. 23. Brush a grill pan with the remaining oil.
24. 24. Place the avocado halves cut-side down in the pan.
25. 25. Grill the avocados over medium to high heat.
26. 26. Grill the avocados for 4 to 5 minutes.
27. 27. Remove the avocados from the pan.
28. 28. Season the avocados with salt.
29. 29. Season the avocados with pepper.
30. 30. Set the avocados aside.
31. 31. Wash the dill and parsley leaves.
32. 32. Shake the herbs dry.
33. 33. Chop the herbs finely.
34. 34. Cut the lemon in half.
35. 35. Squeeze the juice from the lemon.
36. 36. Mix the herbs with the yogurt.
37. 37. Stir the sour cream into the herb-yogurt mixture.
38. 38. Season the herb mayonnaise with salt.
39. 39. Season the herb mayonnaise with pepper.
40. 40. Season the herb mayonnaise with paprika powder.
41. 41. Add some lemon juice to the herb mayonnaise.
42. 42. Fill the grilled avocado halves with the mango-tomato salad.
43. 43. Add the crab meat to the salad in the avocado halves.
44. 44. Top with a dollop of herb mayonnaise.

Nutrition per serving

• kcal: 327
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 21 g