Crabmeat and Avocado Salad

Name: Crabmeat and Avocado Salad
Yield: 4 servings
Cuisine: American
Ingredients: 2 c lump white crabmeat, fresh or canned (drained, if canned); 2 tbsp minced celery; 2 tbsp chopped fresh chives; 1/3 c mayonnaise; 1 tbsp fresh lemon juice; to taste Salt and pepper; 4 large Bibb lettuce leaves; 2 scallions, thinly sliced (white and light green part only); 2 ripe avocados, halved, peeled, pitted and sliced

SLPMGR @hollister44

Canada

Crabmeat is a versatile low-Glycal shellfish that can be enjoyed hot or cold. If you can buy fresh crabmeat, that is preferred, but fresh-frozen or canned crabmeat can be just as good, Either way you get omega-3 fatty acids and calcium.

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Ingredients

4 servings

2 clump white crabmeat, fresh or canned (drained, if canned)
2 tbspminced celery
2 tbspchopped fresh chives
1/3 cmayonnaise
1 tbspfresh lemon juice
to tasteSalt and pepper
4large Bibb lettuce leaves
2scallions, thinly sliced (white and light green part only)
2ripe avocados, halved, peeled, pitted and sliced

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Steps

1

Place the crab, celery and chives in a bowl, and toss lightly to combine. In a separate bowl, whisk together the mayonnaise, lemon juice, and salt and pepper. Pour the dressing over the crab mixture and combine well.
2

Place a lettuce leaf on each of 4 salad plates. Scoop about 1/2 c of the crabmeat salad onto each lettuce leaf. Sprinkle each serving with a portion of the green onions. Arrange the sliced avocado on the side of the crabmeat salad and serve immediately.
3

(451 calories/serving; GL=1, Glycals=3) Add a glass of white wine = 550 calories/serving; GL=1, Glycals=4