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Crab Avocado Salad

A light and refreshing crab avocado salad that's quick to make and perfect for a healthy lunch or appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Hass avocado
  • 4 ounces lump crab meat
  • 2 tbsp chopped red onion
  • 1.5 tbsp fresh lime juice (from 1 lime)
  • 1 tbsp chopped fresh cilantro
  • 2 medium grape tomatoes (diced)
  • 0.5 tsp olive oil
  • 0.25 tsp salt
  • fresh black pepper to taste
  • 2 leaves butter lettuce (optional)

Method
 

Preparation Steps
  1. In a medium bowl, combine red onion, lime juice, cilantro, diced tomatoes, olive oil, 1/8 tsp salt and fresh pepper, to taste.
  2. Add lump crab meat and gently toss to combine.
  3. Cut the avocado in half, remove the pit, and carefully remove the skin or scoop out the flesh.
  4. Season the avocado halves with the remaining 1/8 tsp salt and fill them equally with the crab salad mixture.
  5. Serve immediately, placing each filled avocado half on a plate, with lettuce leaves if desired.

Notes

This recipe is naturally gluten-free, low-carb, and can be part of a Whole30 or Paleo diet.