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June Chef's Corner - Crab & Quinoa Stuffed Avocado

Chef's Corner
Crab & Quinoa Stuffed Avocado

1/2 Cup Crab Meat (lump or claw)
1 Tablespoon Fresh Lime Juice
Zest of 1 Lime
1/8 teaspoon Sea Salt
1/4 Cup Chopped Orange Bell Pepper
1/2 Cup Cooked White Quinoa (cook according to package instruction then refrigerate until cold)
2 Tablespoons Sour Cream (or Plain Greek Yogurt as a substitute)
2 Avocados


Slice avocados in half lengthwise and remove seed. Carefully peel off skin.
Mix all other ingredients together and serve crab & quinoa salad over prepared avocados.

As found here:

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