June 29, 2015

Crab and Avocado Salad

I was inspired by SkinnyTaste to whip up this crab and avocado salad last week for dinner.  Salads like these are so perfect to make in the summer.  They require little effort, pack a huge flavor punch, and are completely satisfying.  Once the temperatures reach 80 degrees, my obsession with avocados gets REAL.  Aside from simply slicing them and putting them on salads for lunch, I start to think of ways to incorporate them into delicious recipes.  I am happy to report that this one is a keeper.  The sweet crab meat with the zesty and tangy dressing mixed in with the creamy avocado and the spicy bits of jalapeno. Perfection!
 
Ingredients
Juice of 2 Limes
1/2 Teaspoon Red Wine Vinegar
1/2 Teaspoon Garlic Powder
Salt and Fresh Cracked Black Pepper, to taste
2 Tablespoon Olive Oil
3 Green Onions, Chopped
1 Pint Cherry Tomatoes, Quartered
1/2 Jalapeno, Finely Diced
2 Avocados, Diced
1 16 Ounce Can of Premium Crab Meat {I used my favorite claw meat but imitation crab meat would work well here too!}
Chopped Fresh Cilantro, to taste
 
 

 
{To a large bowl, add your lime juice, red wine vinegar, garlic powder, salt and plenty freshly cracked pepper.}

{Wisk in the olive oil until its combined and set aside.}

{In another large bowl, add your chopped green onion...}

{Your cherry tomatoes...}

{Your diced jalapeno...}


{And your diced avocado.}


{Finally, add in your crab meat, top it with the vinaigrette and season with salt pepper.}



{Mix well and top with chopped fresh cilantro.  Not only is this amazing right out of the bowl {and believe me when I say I could eat this entire bowl!} but I had this on top of baby spinach for lunch and was divine!}
 

 
 
xoxo, thanks for reading! ♥

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