This fresh and easy Avocado and Crab Salad is easy to whip together and tastes heavenly with Seville Oranges, bell peppers and fresh cilantro.
Today’s post almost didn’t happen. I have spent the week with Middle Child home sick, fighting off the cruddy stomach virus. He’s a beautiful boy who likes to inform me of every ache and pain and discomfort he is feeling at every moment of the day.
He is particular about his food (it has to be drenched with lemon juice). We have been battling all week as I informed him that he has to eat PLAIN food until his stomach calms down. That did not make him happy. And of course, that made my job of nursing him back to healthy that much harder.
So to escape for a little bit, I ran to the grocery store, as I felt that my poor blog was suffering from neglect and needed something delicious to bring it out of its coma.
I didn’t have to go too far for a bit of inspiration.
Last week I met with some of my San Diego blogging pals for our monthly meeting at the home of Stephanie, a.k.a. Recipe Renovator. I would certainly be lost without these terrific women. We had a small group, as others were battling the flu and appointments, but it was still an amazing lunch full of laughs and conversation.
Seville Oranges are thick skinned and a bit sweet and sour. And they are amazing with avocados (check out Jolly Tomato’s guacamole made with Seville Oranges here). I mixed in sweet red bell peppers with a bit of jalapeño and cilantro. But you could easily keep it mild by using green bell peppers and some Italian parsley.
Need some of these gorgeous Fuerte avocados ASAP? You can order a box of PRIMO hand picked Fuerte avocados from my friends at California Avocados Direct – right from Mimi’s ranch!
- 8 oz crab
- 1 avocado, chopped
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- ¼ cup chopped cilantro
- 1 green onion, chopped
- Juice from 1 Seville Orange
- 1 tsp lime juice
- ¼ tsp salt
- ⅛ tsp ground black pepper
- In a large bowl whisk Seville orange juice, lime juice, salt and pepper.
- Stir in crab, avocado, bell peppers, cilantro and green onions and coat everything with juices.
- Refrigerate until ready to serve.
Serving Suggestions: Serve alone, with fresh greens or with bread.
Cooking Tips: For extra kick, substitute green bell peppers with 1 jalapeño.
Amount Per Serving: Calories: 367Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 821mgCarbohydrates: 36gFiber: 9gSugar: 22gProtein: 24g