Avocado-Crab Salad Recipe

Your lunch is about to get a serious upgrade.

Avocado-Crab Salad Recipe
Servings: 4 Prep 15 mins Start to Finish 15 mins

Ingredients

  • 1 fennel bulb
  • 1/2 Fuji apple
  • 2 cups arugula
  • 1 cubed avocado
  • 1/3 - 1/2 cup lump crabmeat
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon agave nectar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt

Make It

1. Thinly slice 1 fennel bulb and 1/2 Fuji apple. Combine in large bowl with 2 cups arugula and 1 cubed avocado. Add 1/3 to 1/2 cup lump crabmeat and toss to incorporate.

2. In a small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon agave nectar 1 teaspoon dried oregano and teaspoon sea salt; pour just enough over salad to coat well.

3. Toss and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 118, Fat, total (g): 15, sat. fat (g): 2, carb. (g): 14, fiber (g): 6, pro. (g): 4, Folate (µg): 74, sodium (mg): 228, calcium (mg): 69, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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