Crab and Avocado Salad

by Cate on April 16, 2004

Recipe courtesy of Garden Plate magazine
Servings: 6 (I hope not, because it’s all gone!)

1 cup cooked lump crabmeat
2 jalapenos, deseeded and minced (I skipped)
1/4 onion, diced
1 clove garlic, minced
1 tomato, chopped (I skipped)
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 avocados, peeled and diced
1/4 cup lime juice

Lightly toss all ingredients in a bowl, taking care not to mash the avocado. Serve immediately.

Be Sociable, Share!

Leave a Comment

CommentLuv badge

Previous post:

Next post: