Crab and Avocado Salad

Crab and Avocado Salad
Staff Writer
The Little Postage Stamp

This simple salad with South Florida inspiration is quick to prepare but “is still impressive and delicious enough to serve to guests,” says the recipe’s developer Margaret Kelsey of The Little Postage Stamp, who explains, “The acidity of the lemon really brightens up the creamy avocado and buttery lump crab.”

Recipe by: Margaret Kelsey of The Little Postage Stamp

Ingredients

  • 1/2 of a can of lump crab meat

  • 1/2 of a ripe avocado
, pitted, peeled, and diced
  • A handful of baby arugula

  • Garlic salt, to taste

  • Pepper, to taste

  • 1/2 of a juicy lemon

  • A little extra virgin olive oil, if desired


Directions

MIx on the ingreidents together in a bowl. Enjoy!

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.