Avocado and Lump Crab Salad
Ingredients
-
1
medium
Hass avocado
-
4
oz
lump crab meat
-
2
tbsp
chopped red onion
-
1½
tbsp
fresh lime juice
-
1
tbsp
chopped fresh cilantro
-
2
pieces
grape tomatoes, diced
-
½
tsp
olive oil
-
¼
tsp
salt
-
to taste
fresh black pepper
-
2
leaves
butter lettuce (optional)
Instructions
- In a medium bowl, combine the chopped red onion, lime juice, cilantro, diced tomatoes, olive oil, and a pinch of salt and pepper.
- Add the lump crab meat and gently toss to combine.
- Cut the avocado in half, remove the pit, and scoop out the flesh or peel the skin.
- Season the avocado halves with the remaining salt and fill them equally with the crab salad.
- Serve on plates with butter lettuce if desired.
Nutrition Facts (estimated)
Servings
2
Calories
178
Total fat
13g
Total carbohydrates
9g
Total protein
9.5g
Sodium
447mg
Cholesterol
50mg
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