Catching up on my magazine reading today, the June/July issue of Garden Plate made it to the top of my pile. There was a feature article on different recipes to use avocado (love them!), and a recipe for Crab and Avocado Salad (totally ignoring the Oatmeal and Avocado Cookies – um, yuck?!). I had two avocados already on hand, leftover from fresh guacamole from a dinner party last night, so I just needed to needed to pick up the crab and cilantro and I was set.
In the warmer months, when you want to keep the kitchen cool, this is a perfect recipe that will have you out of the kitchen in minutes. Light, refreshing and healthy, this is a new recipe that I can definitely see having again and again.
A year ago today… lovebirds at the zoo.
Two years ago today … nothing.
Crab and Avocado Salad
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.