Crab and Avocado Salad (Egg-Free, Gluten-Free, Nut-Free, Soy-Free)

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Cate O’Malley, Growers & Grocers – When I first saw the inaugural issue of Garden Plate magazine, I picked it up excitedly.  A magazine all about food in New Jersey?  I’m so there.  For those not in the know, New Jersey is referred to as the “Garden State,” so hence, Garden Plate.  Love the magazine’s name.  Everything from articles highlighting specific towns, a calendar of local events, one-on-one interviews with local chefs and more, it’s great to have a food-focused magazine that covers our local area.

The June/July issue had a feature on avocado, and included a handful of recipes.  As soon as I saw the Avocado and Crab Salad, I knew what dinner would be.  Perfect for keeping your kitchen cool on a hot day, it’s on the table in mere minutes and is light, refreshing and healthy.

 

Recipe courtesy of Garden Plate magazine

 

Servings: 6

Ingredients:

1 cup cooked lump crabmeat
2 jalapenos, deseeded and minced (I skipped)
1/4 onion, diced
1 clove garlic, minced
1 tomato, chopped (I skipped)
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 avocados, peeled and diced
1/4 cup lime juice

Lightly toss all ingredients in a bowl, taking care not to mash the avocado. Serve immediately.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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