Crab & Avocado Salad with Fruit Salsa
- Category: Avocado Salad
- Author: USA WEEKEND columnist Pam Anderson
- Rating: 4.5
- Prep time: 0 min
- Cook time: 0 min
Ingredients
- 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
- 1 ½ cups mangoes, peaches or nectarines, diced
- ¼ medium red onion, cut into small dice
- ¼ medium red bell pepper, cored and cut into medium dice
- 1 tablespoon chopped fresh cilantro or parsley
- 2 tablespoons fresh lime juice
- ½ teaspoon Salt and pepper, to taste
- 3 ripe avocados
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