Wednesday, August 31, 2005

Crab & Avocado Salad With Cilantro Mayo

Crab & Avocado Salad with Cilantro Mayo over Mixed Greens

Prep time: 5 minutes
Serves 2

1 can (120 g/4.2 oz) crab meat, well drained
1/4 cup onion, finely chopped
1/2 ripe avocado, diced
2 tbsp cilantro Mayo (see bottom for recipe adapted from The South Beach Diet)
dash of Cayenne pepper
1 cup mixed greens
1 tsp extra virgin olive oil
1 tsp balsamic vinegar

1. In a bowl, combine crab meat, onion, avocado, mayo and cayenne. Toss and taste for seasoning.

2. Place half the mixed greens on a plate, drizzle with a little oil and vinegar, put half the crab salad on top and serve.

Cilantro Mayo adapted from The South Beach Diet
Makes 1/2 cup

1/2 cup reduced fat mayo
1/2 cup fresh cilantro, chopped
Juice of 1/2 lime
1 tsp Worcestershire sauce (the book recommends lite soy sauce and also added 1 clove of garlic)

Mix it all together and store in the fridge. It keeps for at least 10 days in a sealed container.

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