Description
This stuffed avocado and lump crab salad is light and fresh, made with lime juice, olive oil, cilantro and red onion. So quick because there is no cooking involved! It’s refreshing and perfect for the Spring or Summer as a lunch or appetizer if you’re entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving.
Yield: 2servings | Serving Size: 1avocado half w/ crab meat
Ingredients
1medium Hass avocado, about 5 oz avocado
4ounceslump crab meat
2tbspchopped red onion
1 1/2tbspfresh lime juice, from 1 lime
1tbspchopped fresh cilantro
2grape tomatoes, diced
1/2tspolive oil
1/4tspsalt, and fresh black pepper
2leavesbutter lettuce, optional
Instructions
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.
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.
Last Step:
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