Crab Avocado Salad Recipe

Course: Appetizer, Main Dish, Salad, Side Dish

Cuisine: Japanese

Keyword: crab avocado salad

Prep Time: 15

Total Time: 15

Servings:

Calories: 225kcal

Author: Chef Jessica Anne

Crab Avocado Salad is a simple and healthy salad. Buttery lump crab with creamy avocado, red onion, jalapeno and bell peppers topped with Miso Dressing.

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Equipment

Food Gloves

Ingredients

2 avocados
8 ounces lump blue crab picked for shells
1/2 cup red bell pepper minced
1/2 cup red onion minced
1 large jalapeno seeded and minced
2 cups mix greens
4 tablespoons Sweet Miso Dressing

Instructions

In a medium bowl combine the crab meat, bell pepper, jalapenos and red onion. Mix gently to avoid breaking up any of the lump crab meat.
Cut the avocado down the center and halve. Using a large spoon, gently scoop out the avocado halve from the skin in one piece. Repeat for 4 halves.
Arrange a bed of spring mix lettuce on each plate, top with an avocado halve, then spoon the crab mixture into the wells of the avocados.
Drizzle with sweet miso dressing.
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Nutrition