Crab, Lemon, and Avocado Salad

Crab, Lemon, and Avocado Salad Recipe
Photo: Oxmoor House
The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal.

Prep: 12 minutes

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Yield:

4 servings (serving size: about 1 cup salad and 2 lettuce leaves)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes

Nutritional Information

Calories 257
Caloriesfromfat 50 %
Fat 14 g
Satfat 2.2 g
Monofat 9.1 g
Polyfat 1.9 g
Protein 25.9 g
Carbohydrate 7 g
Fiber 3 g
Cholesterol 83 mg
Iron 1.2 mg
Sodium 714 mg
Calcium 82 mg

Ingredients

3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped green onions
1 diced peeled avocado
8 red leaf lettuce leaves

Preparation

1. Combine first 4 ingredients, stirring well with a whisk.

2. Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.

Note:

Cooking Light Fresh Food Fast

April 2009
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