CRABBY AVOCADO SALAD
This is from a South Beach cookbook, but I like it with imitation crabmeat a lot better. The original recipe also calls for the jarred roasted red peppers but I find I don't really miss it if I don't have them. One of my favourites and it's even good thrown in a tortilla with a little lettuce for a sandwich! I will say though, it doesn't keep that well - eat it the day you make it as it get kind of watery and the avocado gets a little mushy the next day. I also usually just wing it with the cayenne, depending how much spice I feel like and I add more cilantro sometimes because I love it!
Provided by Cadillacgirl
Categories Lunch/Snacks
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine, mayo, cilantro, red pepper, lime juice, and cayenne in a medium, non-reactive mixing bowl.
- Mix in crabmeat well then gently fold in the avocado and serve!
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