Avocado West Indies Salad is good by itself or served over Summer Gazpacho as we did for a fresh, light weeknight meal.
1 medium avocado, chopped
8 ounces fresh jumbo lump crabmeat, drained
1/3 cup diced sweet onion
2 tablespoons chopped fresh basil
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Gently stir together avocado, crabmeat, onion, basil, vinegar, olive oil, kosher salt, and freshly ground black pepper. Serve immediately, or chill up to 2 hours.