Crab Salad with Lime and Avocado
This bright, flavorful crab salad is low in calories and high in protein. It comes together in minutes for a rich, satisfying lunch or snack.
Ingredients
- 1 pound fresh cooked lump crabmeat
- Grated zest of 2 limes or lemons
- ¼ cup Creamy Lemon-Chive Dressing
- 1 orange or red bell pepper, (trimmed, seeds removed, and diced)
- 2 ribs celery, (finely diced)
- ¼ cup fresh cilantro, (finely chopped — can also use chervil or parsley leaves)
- ¼ teaspoon sea salt
Instructions
- In a large bowl, combine the crabmeat and citrus zest.1 pound fresh cooked lump crabmeat, Grated zest of 2 limes or lemons
- Toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.¼ cup Creamy Lemon-Chive Dressing
- In another bowl, combine the bell pepper, celery, cilantro, and salt. Toss with just enough dressing to lightly coat the vegetables.1 orange or red bell pepper, 2 ribs celery, ¼ cup fresh cilantro, ¼ teaspoon sea salt, ¼ cup Creamy Lemon-Chive Dressing
- Combine the crab mixture and vegetables.
- Mix gently to blend.
- Serve with avocado slices and toast.
Notes
This recipe is for 4 servings of crab and vegetable creamy salad.
Take care not to overmix the crab. You don't want to shred the meat.
Leftovers should be moved to an airtight container and placed in the refrigerator right away. The crab will stay fresh for up to 3 days.
Nutrition Info Per Serving
Nutrition Facts
Crab Salad with Lime and Avocado
Serving Size
1 cup
Amount per Serving
Calories
131
% Daily Value*
Fat
3.1
g
5
%
Saturated Fat
1.5
g
8
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
110
mg
37
%
Sodium
568
mg
24
%
Potassium
68.7
mg
2
%
Carbohydrates
3.7
g
1
%
Fiber
0.5
g
2
%
Sugar
2.6
g
3
%
Protein
22.4
g
45
%
Net carbs
3.2
g
* Percent Daily Values are based on a 2000 calorie diet.