Avocado and Lump Crab Salad

This salad is fresh and light. It is made with lime juice, cilantro, red onions and olive oil. This salad has a Mexican flare to it.

Prep Time: Cook Time: Total Time:
10 mins 0 mins 10 mins
Yield: 2 servings
Course: Appetizer, Lunch


  • 1 medium avocado, about 5 oz avocado
  • 4 oz lump crab meat
  • 2 tbsp chopped red onion
  • 1 1/2 tbsp fresh lime juice, from 1 lime
  • 1 tbsp chopped fresh cilantro
  • 2 grape tomatoes, diced
  • 1/2 tsp olive oil
  • 1/4 tsp salt and fresh black pepper
  • 2 leaves butter lettuce, optional


  • In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
  • Add crab meat and gently toss.
  • Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  • Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
  • This makes 2 servings, place on two plates with lettuce if you wish and serve.


Nutrition Information:
Serving: 1avocado half w/ crab meat, Calories: 178kcal, Carbohydrates: 9g, Protein: 9.5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 50mg, Sodium: 447mg, Fiber: 5g, Sugar: 1g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 5
Source: www.skinnytaste.com

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