Crab & Avocado Salad with Fruit Salsa

My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.

• Calories: 224 Calories

Ingredients

• 2 tablespoons fresh lime juice
• 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
• ½ teaspoon Salt and pepper, to taste
• 3 ripe avocados

Recipe Instructions

Step 1

Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)

Step 2

When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.