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Recipes

Fresh Crab & Avocado Summer Salad

Calling all crabmeat lovers! This no-cook recipe make the perfect keto lunch or light dinner.

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Ingredients

Salad

  • 2 Tbs. plain organic Greek yogurt
  • 2 Tbs. natural mayonnaise (or more yogurt)
  • 1 Tbs. fresh-squeezed lemon juice plus extra for the avocados
  • Pinch sea salt
  • 1 Tbs. finely chopped fresh dill, tarragon or cilantro, optional
  • 2 green onions, thinly sliced
  • 12 oz. lump crabmeat (or ¾ of a 16-oz. can blue crab claw meat, drained)
  • 2 large ripe Hass avocados, carefully peeled, pitted, and halved

Preparation

  1. In a large bowl, whisk together yogurt, mayonnaise, 1 Tbs. lemon juice, salt, and herb of choice until well combined. Gently stir in green onions and crabmeat until evenly coated.
  2. Sprinkle extra lemon juice on avocado halves, and lightly coat using your fingers. (Lemon juice will slow the browning of the avocado flesh.)
  3. Mound crab salad evenly onto avocado halves to serve.