Ingredients
Scale
- 1 pound cooked crab meat
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked crab meat, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the seafood mixture and toss gently to combine.
- Serve chilled, garnished with sliced avocado and extra herbs if desired.
Notes
- For extra flavor, add a dash of hot sauce or chopped jalapeños.
- You can substitute imitation crab for fresh if preferred.
- This salad can be prepared ahead and refrigerated for up to 2 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook, Assembly
- Cuisine: American
- Diet: Low-carb, Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg