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Crab Avocado Salad

This low carb, Crab Avocado Salad is an easy, healthy dinner or lunch that is naturally gluten free, paleo friendly and so fresh and tasty!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 People
Calories 402kcal
Author Taylor

Ingredients

  • 1/4 Cup Tomatoes, diced
  • 2 Tbsp Red onion, minced
  • 2 Tbsp Cilantro, minced + extra for garnish if desired
  • 1 Tbsp Fresh lime juice (half a large lime) or to taste
  • 1/2 Tbsp Olive oil
  • 1/4 tsp Sriracha
  • 1/4 tsp Salt
  • 4 Oz Raw Dungeness Crab Meat (or lump crab)
  • 2 Medium avocados

Instructions

  • Mix together the tomatoes, onion,cilantro, lime juice, oil, sriracha and salt. Gently fold in the crab and adjust to taste for lime juice.
  • Slice the avocados in half and either peel off the skin or scoop out of the shell.
  • Divide the crab meat between the avocados, top with extra cilantro if desired and DEVOUR!

Nutrition

Calories: 402kcal | Carbohydrates: 20.4g | Protein: 16.6g | Fat: 30.8g | Saturated Fat: 4.2g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 19.5g | Cholesterol: 43.1mg | Sodium: 528mg | Potassium: 1167mg | Fiber: 12.4g | Sugar: 1g | Vitamin A: 9.2IU | Vitamin C: 36.2mg | Calcium: 5.8mg | Iron: 8mg