Avocado Crab Salad with Seville Oranges
This avocado crab salad is a little zesty, a little fancy, and ridiculously easy to throw together. With sweet crab, juicy Seville oranges, and a pop of fresh cilantro, this light, citrusy dish is both bright and delicious!
Servings 2
Calories 197kcal
Ingredients
- 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 teaspoon lime juice
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Notes
TO SERVE: Serve alone, with fresh greens or with bread for a light lunch. You can also enjoy this as an appetizer with a tortilla chips.
TIPS: For extra kick, substitute green bell peppers with 1 jalapeño.
TO STORE: Store any leftover salad in an airtight container and refrigerate for up to 2 days. The avocados may start to brown and oxidize after 24 hours.
TO FREEZE: I do not recommend freezing any leftovers.
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 11g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 538mg | Potassium: 649mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1002IU | Vitamin C: 53mg | Calcium: 35mg | Iron: 1mg
