AVOCADO STUFFED WITH SEA LEGS

PORTIONS: 4

INGREDIENTS

8 oz. sea legs (Surimi), diced.
2 avocados.
½ cup onions, cut in julienne.
½ cup celery, washed and thinly sliced.
1/4 cup yellow peppers, diced.
½ cup canola oil mayonnaise.
1 tbsp. fresh lemon juice.
1/8 tsp. salt.
Dash of ground black pepper.
2 large plum tomatoes, cut in 8 wedges each.

PREPARATION

Cut in half the avocados and pull off the pit. Sink a tablespoon around the inside of the skin and take the whole avocado out.
In a bowl mix the sea legs, onions, celery, yellow peppers, mayonnaise, lemon juice, salt and black pepper.
Place the avocados on the plates and stuff them with sea legs salad.
Decorate with 4 tomatoes wedges each plate.
Serve cold. Refrigerate if not used immediately.

NUTRITIONAL INFORMATION PER SERVING, BASE ON A 2,000 CALORIES DAILY DIET

Calories                     297.4           Total Fat                       22.2 g   Saturated Fat               2.0 g
Polyunsaturated Fat       5.0 g        Monounsaturated Fat    10.6 g  Cholesterol                 11.3 g       Sodium                       828.4 mg    Carbohydrate                 18.9 g  Dietary Fiber                6.7 g        Sugars                            0.4 g       Protein                             9.0 g