Crab Avocado Salad
Inspired by a quality can of refrigerated crabmeat, a California avocado from Oxnard and small Persian cucumbers, this recipe was better than I imagined. This would be even more awesome with fresh lump crabmeat if you have access to it. The sauce can be made with mayo and sour cream or just mayo, depending on what on hand. Enjoy every bite!
Servings: 4
Calories: 189kcal
Ingredients
- 2 Tbs mayonnaise
- 2 Tbs sour cream
- 1 tsp dijon-style mustard
- 1 tsp honey
- 2 garlic cloves minced
- 1 Tbs apple cider vinegar
- salt & pepper to taste
- 4 cups cabbage shredded
- 1 cup crab meat
- 1 large avocado peeled, seeded and cubed ( or two small)
- 2 persian cucumbers
Instructions
- In small bowl, combine mayonnaise, sour cream, dijon, honey, garlic and vinegar, salt and pepper. Add finely shredded cabbage and crab and stir all ingredients together. Set aside in the refrigerator for 15 minutes or until you are ready to serve.
- Slice persian cucumber into thin slices at a slight diagonal. Sprinkle with salt. Peel, seed and cube a large ripe avocado.
- Place crab salad in a round flat mound on four plates. Top with the cucumber slices, then the avocado cubes. Garnish with parsley and serve.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 189kcal