Stuffed avocado with egg salad, salmon and crayfish

Name: stuffed avocado with egg salad, salmon and crayfish
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 ready to eat avocado; 175 g Johma stuffed egg salad; 100 g smoked salmon; 100 g fresh crayfish; 5 g cress; 75 g arugula lettuce melange

Avocado's filled with egg salad, salmon and crayfish. Served with rucola salad.

Ingredients

Directions

Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel, but leave at least a ½ inch of flesh around.
Cut the hollowed flesh into small pieces and mix with the stuffed egg salad.
Fill the avocado peels with this. Divide the salmon and half of the crayfish over it. Garnish with the cress.
Divide the lettuce over the plates. Divide the stuffed avocados, the rest of the salmon and the rest of the crayfish over it.
Season with pepper and salt.