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Crab and Avocado Salad

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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!