Fresh, creamy, low carb and dairy free join forces in this delicious avocado crab salad. The recipe reminds me of a southwestern-style California roll. In fact, I see no reason why you couldn’t enjoy it stirred into rice, if grains aren’t a concern for you. Also, if crab prices are simply too high, baby shrimp, salmon or even tuna can be swapped in for an equally delicious alternative.
Note that this recipe has two options: a chopped style salad over greens or crab salad stuffed into avocado halves (as pictured). If you are a fan of stuffed avocado halves, then I highly recommend checking out this Peruvian Stuffed Avocados recipe, too!
This recipe with photo was shared with us by Atkins.com.
Special Diet Notes: Avocado Crab Salad
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free (use a vegan mayo), gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, and optionally paleo (use a paleo-approved or homemade mayo).
- 3 tablespoons mayonnaise (use vegan mayo for egg-free)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 16 ounces canned crab (can sub chopped baby shrimp)
- 2 medium (8-inch) stalks celery, diced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 medium avocado pitted and flesh cubed or 2 small avocados, pitted
- 3 cups chopped watercress (omit if making stuffed avocados)
- In a large bowl, whisk together the mayonnaise, lime juice, cumin and paprika.
- Add the crab meat and diced celery and stir to thoroughly combine.
- Add salt and freshly ground black pepper, to taste.
- Spoon crab mixture into small avocado halves.
- Gently stir the avocado cubes from 1 medium avocado into the crab salad. Divide the watercress between four plates and top with the crab salad.