Crab, Lemon, and Avocado Salad

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

Yield: 4 servings (serving size: about 1 cup salad and 2 lettuce leaves)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 50%
  • Fat: 14g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 9.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 25.9g
  • Carbohydrate: 7g
  • Fiber: 3g
  • Cholesterol: 83mg
  • Iron: 1.2mg
  • Sodium: 714mg
  • Calcium: 82mg

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. 1. Combine first 4 ingredients, stirring well with a whisk.
  2. 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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