Crab-Avocado & Greens

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Crab-Avocado & Greens

Yield 4

ingredients

• 12 ounces lump crab meat
• 2 Persian cucumbers, tiny dice
• 1/2 small red onion, tiny dice
• 1/3 cup fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon salt
• 4 small-medium Haas avocados (or 2 large), halved and peeled
• 8 ounces mixed leafy greens (romaine, red or green leaf lettuce, Spring mix, spinach, arugula)
• 1/2 cup Sherry-Shallot Vinaigrette (link)

Instructions

1. In a medium bowl, mix crab, cucumber, onion, lemon juice, dill, and salt. Mix to combine.
2. Among 4 plates, divide mixed greens and avocado halves, and fill the avocado halves with the crab mixure.
3. Drizzle 2 tablespoons of the vinaigrette over each plate.

Nutrition Facts

Calories

408

Fat

30 g

Sat. Fat

5 g

Carbs

18 g

Fiber

9 g

Net carbs

9 g

Sugar

8 g

Sodium

770 mg

Protein

22 g

Cholesterol

82 mg