Avocado and Lump Crab Salad

By Sharon T

This light crab salad is made with lime juice, olive oil, cilantro and red onion, then stuffed into an avocado. It’s light, refreshing and perfect for the summer as a lunch or salad if your having guests and you want to impress! You can easily double or triple this recipe, make the salad ahead and assemble just before serving.
Size: 1 avocado half w/ crab meat • Cals: 178 • Fat: 13 g • Carb: 9 g • Fiber: 5 g • Protein: 9.5 g • Sugar: 1 g

Ingredients

• 1 medium Hass avocado (about 5 oz avocado)
• 4 oz lump crab meat
• 2 tbsp chopped red onion--Delete
• 1 1/2 tbsp fresh lime juice (from 1 lime)
• 1 tbsp chopped fresh cilantro
• 2 grape tomatoes, diced
• 1/2 tsp olive oil
• 1/4 tsp salt and fresh black pepper
• 2 leaves butter lettuce (optional)

Details

Servings 2
Adapted from skinnytaste.com

Preparation

Step 1

Directions:

In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste. Add crab meat and gently toss.

Cut the avocado open, remove pit and peel the skin or spoon the avocado out. Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad. This makes 2 servings, place on two plates with lettuce if you wish and serve.


Read more at http://www.skinnytaste.com