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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Avocado and Crawfish Appetizers

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $0.77

$0.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian
spoonacular Score:58%

Spoonacular Score: 58%

 

One serving contains 121 calories, 6g of protein, and 9g of fat. This recipe serves 4 and costs 77 cents per serving. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. If you have extra virgin olive oil, sherry vinegar, cook and crayfish tails, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Try Shrimp and Avocado Boat Appetizers, Avocado Cream and Chicken Rollup Appetizers, and Spicy Tunan Avocado Cucumber Appetizers with Pickled Ginger for similar recipes.

Chardonnay, Gruener Veltliner, and Muscadet are my top picks for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. You could try Buddha Kat Winery Chardonnay. Reviewers quite like it with a 4 out of 5 star rating and a price of about 25 dollars per bottle.

Buddha Kat Winery Chardonnay

We barrel ferment our Chardonnay and age it in a mix of Oak and Stainless. Giving this light bodied wine modest oak character, a delicate floral aroma, and a warming finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  avocado
avocado
1 tsp
1 tsp cilantro
cilantro
0.5 cups
0.5 cups crayfish tails
crayfish tails
1 tsp
1 tsp extra virgin olive oil
extra virgin olive oil
some
some salt
salt
2 tsps
2 tsps sherry vinegar
sherry vinegar
1
1  tomato
tomato
1  avocado
1
avocado
1 tsp cilantro
1 tsp
cilantro
0.5 cups crayfish tails
0.5 cups
crayfish tails
1 tsp extra virgin olive oil
1 tsp
extra virgin olive oil
some salt
some
salt
2 tsps sherry vinegar
2 tsps
sherry vinegar
1  tomato
1
tomato

Equipment

whisk
whisk
bowl
bowl
whisk
whisk
bowl
bowl


Instructions

  1. Halve the tomato, scoop out and discard the seeds. Chop what is left and place in bowl with sherry vinegar, olive oil and salt. Gently whisk.
  2. Just before you are ready to serve, fold the crayfish bits into the tomato mixture.
  3. Halve the avocado, remove pit, scoop out some of the pulp and place spoons of the crayfish mixture inside. Serve some of the leftover avocado on the side.
  4. It can make a colorful and pretty presentation....

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.79
Ingredient
1 avocado
1/2 cup crayfish tails
1 teaspoon extra virgin olive oil
2 teaspoons sherry vinegar
1 tomato
Price
$1.50
$0.92
$0.05
$0.23
$0.46
$3.16

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
120 Calories
6g Protein
8g Total Fat
5g Carbs
16% Health Score
Limit These
Calories
120
6%

Fat
8g
14%

  Saturated Fat
1g
8%

Carbohydrates
5g
2%

  Sugar
1g
1%

Cholesterol
40mg
14%

Sodium
227mg
10%

Get Enough Of These
Protein
6g
13%

Vitamin B12
0.92µg
15%

Fiber
3g
15%

Selenium
10µg
15%

Copper
0.29mg
14%

Vitamin K
13µg
13%

Folate
48µg
12%

Vitamin C
9mg
11%

Potassium
388mg
11%

Phosphorus
104mg
11%

Vitamin B6
0.19mg
10%

Vitamin E
1mg
9%

Vitamin B5
0.88mg
9%

Manganese
0.17mg
9%

Vitamin B3
1mg
8%

Magnesium
27mg
7%

Vitamin A
345IU
7%

Vitamin B2
0.09mg
6%

Zinc
0.81mg
5%

Vitamin B1
0.06mg
4%

Iron
0.71mg
4%

Calcium
24mg
2%

covered percent of daily need

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