RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.
AVOCADO AND LUMP CRAB SALAD
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!
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)
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.
Yield: 2 servings, Serving Size: 1 avocado half w/ crab meat
Amount Per Serving:
Freestyle Points: 5
Points +: 5
Calories: 178 calories
Total Fat: 13g
Saturated Fat: g
All images and text ©Gina Homolka