After sharing my post about losing weight without dieting, I’ve had a few emails and comments asking me for a few recipe ideas. Now I’m no Nigella in the kitchen (apart from the fact that we both like to lick the spoon), but I do enjoy cooking and have a few healthy and tasty recipes up my sleeve.
For todays Sunday Supplement I thought I’d share this really quick and tasty baked avocado stuffed with crabmeat, sweetcorn and mango. It’s incredibly easy to prepare and mighty satisfying. It’s also a great way to increase your veggie intake, which has to be a good thing.
This recipe serves two for a light lunch or starter, one for a main meal. Got two hungry mouths to feed? Simply double the portions.
To make enough baked avocado stuffed with crabmeat, sweetcorn and mango you will need:
- 1 avocado
- 1 small tin of white crabmeat
- 1/2 small tin of sweetcorn
- 1 ripe mango
- 2 tablespoons of natural yoghurt
- Salad leaves of your choice
- Drizzle of olive oil
- Drizzle of balsamic glaze (optional)
Put the oven on to heat – 180C / gas mark 4, slice your avocado in half and remove the stone. Place on a baking tray, drizzle with olive oil and bake for around 18-20 minutes.
Spoon the yoghurt and sweetcorn into a bowl, drain your crabmeat and pull the flesh from the mango. Mix all your ingredients together.
Then comes the fun part. Take your mango skin and squeeze it over your avocado filling mix – get every last drop of juice. You’ll get good and sticky but it’s worth it.
Mix the juice through your mixture. And yes, you are allowed to lick the spoon 🙂
Remove the avocado from the oven and place on your salad leaves. Stuff with the crabmeat mixture, drizzle with balsamic glaze and tuck in.