Crab and Avocado Salad

Take a look at that picture.  Does that look like “diet” food to you?  It sure doesn’t taste like “diet” food.

I need to reacquaint myself with some “diet” food.  The crush of buttery, sugary, fatty, and carby treats over the last twelve months has had a negative impact on my bottom line.  Seems like there are new jiggles daily.  I’ve started naming them.  So far my collection includes cinnamon roll, pumpkin spice muffins, butter, mac and cheese, and carnitas.  I need to stop the madness before I morph into someone unrecognizable.

I’m asking The Universe to give me the strength to avoid the devil of temptation that masquerades as cupcakes, french fries and boxes of wine.  Without some divine intervention, they are sure to be my downfall.

While I may be abstaining from these wonderful things for a while, I still have all kinds of tasty dishes lingering in the queue for your enjoyment.  So don’t be confused if I’m still talking about tarts, brownies, or pasta.  Most have been waiting to post for a while.  Others may be things I’ve made in moments of weakness.  But I vow never to say which is which.

Crab and Avocado Salad

Adapted from South Beach Quick and Easy

BAH Note: I suppose this could serve four people as an appetizer.  But The Mistah and I like to enjoy this as an entree and we can polish off the entire salad in one sitting.  Not that this recipe needs much streamlining but if you wanted to prep things ahead, get the crab meat and lettuce ready in a large bowl and have your dressing fixed up in a separate container in the fridge.  Then all you have to do is shake, pour, add the avocado, and serve.

Prefer to have your salad with some carby goodness? That’s easy.  Just reduce the amount of dressing you add to the salad so that it’s not “wet” before rolling it up in a soft tortilla , stuffing it into a pita, or piling it on some whole grain toast.

  • 1/4 fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • zest and juice of 1 lime
  • 1/2 pound crab meat
  • 1 ripe avocado, pitted and cut into cubes
  • 1 tomatillo, diced
  • 1 head bibb lettuce
  • kosher salt

Shred or cut the lettuce into bite sized pieces.  Combine the lettuce, crab, and avocado in a medium bowl.

In a separate bowl, whisk together the mayonnaise, tomatillo, lime zest, and juice until smooth.  Taste for seasoning and add kosher salt, additional lime juice, and mayo to taste.

Add the dressing to the crab mixture and carefully combine.  Serve immediately.

9 thoughts on “Crab and Avocado Salad

    1. The funny thing is that I wrote this post before your care package arrived on my doorstep. I fully intend to enjoy those cookies despite any new jiggles that may result. I feel as though the #butterlove jiggle was earned and completely justified this year.

    1. Oh I pick it….I pick it up from the seafood case at the grocery store. I typically use Phillip’s 8 ounce container. If I were feeding more people, I would use a whole pound.

  1. Mmmm! Your diet salad looks so delicious! I’m also trying to increase the health factor in my life–especially after witnessing first hand that my sister who just had a baby in January is smaller than me. So far this includes vitamins and fish oil, sporadic juicing to upp my intake of micronutrients, and an attempt to eat lunch (instead of waiting for dinner and then gorging). We’ll see how it goes.

  2. Oh, I can so relate to everything in this post. I, too, need to start being a bit more careful about what I’m eating and try to get rid of some of my new post-surgery jiggles. But, the good news is that this salad sounds absolutely perfect. You are like the little angel on my shoulder telling me to put down the brownie and make this salad instead! 🙂

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