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Crab, Lemon, and Avocado Salad

Photo: Oxmoor House
Prep time 12 mins
Yield 4 servings (serving size: about 1 cup salad and 2 lettuce leaves)
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

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

Nutrition 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

How to Make It

  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.

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