I love Nuevo Latino cuisine and this salad fits that category perfectly. Lump crab meat and avocado are complimented with lime juice, cilantro and red onion. Great as an appetizer or over a bed of greens for lunch. I was impressed with how this turned out, I can't wait to make this again for my friends. Perfect for a hot summer day!
Avocado and Crab Salad
Gina's Weight Watcher Recipes
Servings: 2 • Size: half of recipe • Old Points: 5 pts • Points+: 6 pts
Calories: 210.3 • Fat: 16.6 g • Carb: 9.3 g • Fiber: 6.0 g • Protein: 9.8 g • Sugar: 0.6 g
Sodium: 308.3 mg (without salt)
- 1 medium Hass avocado
- 4 oz lump crab meat
- 2 tbsp chopped red onion
- 1 lime, juice of
- 1 tbsp chopped cilantro
- 1 tsp olive oil
- salt and pepper
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!