Avocado and Lump Crab Salad

Yield: 2 servings

178 Calorie per serving

 

 Ingredients

1 medium avocado

4 oz lump crab meat

2 tablespoons of diced red onion

1 1/2 tablespoons fresh lime juice (from 1 lime)

1 tablespoon chopped fresh cilantro

2 grape tomatoes, diced

1/2 teaspoon olive oil

1/4 teaspoon salt and black pepper

2 leaves butter lettuce ( or iceberg- your choice)

Method

In medium bowl, combine onion, lime juice, cilantro, tomato, olive oil and the salt and pepper. Add the lump crab and gently toss.

Cut the avocado in half, remove pit, and using a large soup spoon gently ease the meat from the avocado skin. Season with salt and pepper; divide the crab meat between the to avocado hales and plate. 

Enjoy, Chef Ed.