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Avocado West Indies Salad

Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell
Yield
Avocado West Indies Salad is good by itself or served over Summer Gazpacho as we did for a fresh, light weeknight meal.

Ingredients

  • 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

How to Make It

  1. 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.