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.