Avocado and Lump Crab Salad

Lunch, Seafood

Prep Time: 10 mins Cook Time: 0 mins Difficulty: Easy Servings: Yield: 2 servings Source:

Ingredients

1 medium Hass avocado, about 5 oz avocado

4 oz lump crab meat

2 tbsp chopped red onion

1 1/2 tbsp fresh lime juice, from 1 lime

1 tbsp chopped fresh cilantro

2 grape tomatoes, diced

1/2 tsp olive oil

1/4 tsp salt and fresh black pepper

2 leaves butter lettuce, optional


Add: mayo

Directions

In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.

Add crab meat and gently toss.

Michelle note: add mayo.

Cut the avocado open, remove pit and peel the skin or spoon the avocado out.

Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.

This makes 2 servings, place on two plates with lettuce if you wish and serve.

Notes

Left out cilantro, added mayo, we liked it!

Doubled recipe and while that was good for Leif (eating a whole avocado with the crab), that was too much for me.

Nutrition

Serving: 1avocado half w/ crab meat, Calories: 178kcal, Carbohydrates: 9g, Protein: 9.5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 447mg, Fiber: 5g, Sugar: 1g Blue Smart Points: 5 Green Smart Points: 5 Purple Smart Points: 5 Points +: 5