Even the hubby, who typically doesn't like avocado any other way than guacamole, likes this a lot. Here's what he said to me the second time I made this, "Amy, are you sitting down? I want you to know that I'm now open to eating avocado more ways." Success!
XOXO,
Amy
Avocado-Crab Salad
Serves 4 or serves 2 for dinner and 2 for lunch the next day
2-4 teaspoons red onion, finely chopped
Juice of 2 limes
2 tablespoons fresh cilantro, roughly chopped
4 grape or cherry tomatoes, dices
4-6 slices of red pepper, finely diced
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
8 ounces lump crab meat, drained and gently pulled apart (or you can take your kitchen scissor like I do and roughly cut up the meat)
2 medium Hass avocado (about 5 ounces each), cut in half and pitted
2 butter leaves or handful of spring mix salad (optional)
In medium bowl, mix together all ingredients, except crab, avocado and lettuce. Add crab and gently toss.
Fill each avocado with crab salad and serve atop lettuce, if desired.
Eat leftovers within two days.
Additionally, I think a little bit of finely chopped celery would go well in this salad. Also, if you don't have red onion on hand, I would sub with green onion if you have that.
