Seafood Tomato and Avocado Salad
|French dressing||1 Cup (16 tbs)|
|Diced avocado||1⁄2 Cup (8 tbs)|
|Flaked crabmeat/Diced shrimp||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
1. Wash tomatoes, peel, cut into 6 petals by cutting from stem end to within 1 inch of the bottom, sprinkle with salt, marinate in dressing and chill.
2. Combine avocado and sea food, sprinkle with lemon juice and fill the center of each tomato, pulling the petals apart to make more room for filling.
3. Serve with mayonnaise on salad greens.