You may also like
Categories:
avocados red onion cucumber shrimp jumbo lump crabmeat salt plain yogurt tomato ketchup lemon hot sauce tomatoes freshly chopped chives
Viewed: 33 - Published at: 5 years agoIngredients
- 2 ripe avocados, pitted and flesh roughly diced
- 1 red onion, finely diced
- 1/2 cup diced English cucumber
- 8 (16/20 count) cooked shrimp (peeled and deveined and cut lengthwise in half)
- 1/2 cup jumbo lump crabmeat
- Salt and freshly ground black pepper
- 1/2 cup plain yogurt
- 1/4 cup tomato ketchup
- 1 lemon, juiced
- 1 teaspoon hot sauce (recommend: Tabasco)
- 2 tomatoes, thinly sliced
- 1/4 cup freshly chopped chives
Method
- In a large bowl mix together the diced avocado, onions, cucumber, shrimp, and crabmeat and season with salt and pepper, to taste.
- In another bowl or a kitchen blender mix together the yogurt, ketchup, and lemon juice.
- When mixed thoroughly, slowly add the hot sauce, (not too much as it will over power the seafood).
- To finish the dish, slowly add the dressing to the avocado mixture until slightly wet.
- Place 3 to 4 slices of tomato in the center of each serving plate, slightly separate just so the tomatoes touch.
- Fill an ice cream scoop with the salad and place in the center of the tomatoes.
- Garnish with chopped chives and serve.
