Grilled Avocado with Mango Tomato Salad and Crabs

Ingredients

• 1 Mango (400 g)
• 4 medium tomatoes (200 g)
• 1 red chili pepper
• 0.5 bunch coriander (10 g)
• 2 tbsp sesame oil
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 2 Avocados
• 3 dill stalks
• 2 parsley stalks
• 1 lemon
• 200 g yogurt (3.5 % fat)
• 2 tbsp sour cream (40 g)
• paprika powder
• 100 g North Sea crabs (ready to eat)

Instructions

1. 1.

   Peel the mango and cut the flesh away from the pit into strips. Wash, quarter, seed, and slice the tomatoes. Rinse the chili, dry it, shred it finely, and cut into thin rings. Wash coriander, shake off excess water, and pluck the leaves.

2. 2.

   Combine mango, tomato, chili, and coriander with 1 tbsp sesame oil and vinegar; season with salt and pepper. Let the salad sit for about 15 minutes to meld flavors.

3. 3.

   Meanwhile, halve the avocados and remove the pits. Drizzle remaining oil into a grill pan and place avocado halves cut‑side down over medium‑to‑high heat for 4–5 minutes until lightly charred. Remove, season with salt and pepper, and set aside.

4. 4.

   Wash dill and parsley, shake dry, finely chop them. Halve the lemon and squeeze its juice. Mix herbs with yogurt and sour cream; season the herb‑yogurt sauce with salt, pepper, and paprika powder, then adjust with lemon juice.

5. 5.

   Fill grilled avocado halves with mango tomato salad and crabs, then drizzle with the herb‑yogurt sauce. Serve immediately.