Avocado Shells With Mango and Crabmeat Salad

1. 1

   Place the crabmeat in a bowl and loosen gently with a fork.

2. 2

   Add the chopped mango and blend together.

3. 3

   In a separate bowl, mix the tomato puree with the Greek yoghurt, chilli sauce and most of the lime juice.

4. 4

   Add to the crabmeat and mango mixture and then stir gently to combine.

5. 5

   Cut the avocados in half and remove the stones.

6. 6

   Spoon out half of the flesh from each shell, chop roughly and carefully stir in to the crabmeat.

7. 7

   Drizzle the avocado shells with the rest of the lime juice, then spoon the crabmeat and mango mix in to them.

8. 8

   Serve with lime wedges on the side for squeezing over.

* Per serving · 4 servings · Values may vary.

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