Crab, Lemon, and Avocado Salad Recipe Print Page

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Photo by: Photo: Oxmoor House

Crab, Lemon, and Avocado Salad

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

Oxmoor House APRIL 2009

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

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.

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

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Crab, Lemon, and Avocado Salad recipe