Crab and Avocado Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Healthy, because
Even smarter
This delicious, filling salad is packed with powerful lean protein from the crab and plenty of heart-healthy fatty acids from the avocado.
If you don't have crab, shrimp, lobster or even grilled chicken make a good substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ozs salad
- 2 ozs Arugula
- 6 ozs Crabmeat
- 1 Grapefruit
- 1 oz Hazelnuts
- 2 tsps Mustard
- 4 Tbsps Sherry vinegar
- 3 Tbsps Walnut oil
- 2 ozs grapeseed oil
- salt
- freshly ground peppers
- 2 Avocados
- 3 ozs green Olives (without pits)
Preparation steps
1.
Rinse the salads and spin dry. Break up the crabmeat. Peel the grapefruit with a knife and cut out the fillets. Coarsely chop the hazelnuts.
2.
For vinaigrette, mix the mustard and vinegar. Stir in both oils in a thin stream. Season with salt and pepper.
3.
Cut the avocados in half, remove seeds and remove the flesh from the shell. Cut the flesh into cubes and mix gently together with all other ingredients in a bowl. Serve immediately.
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