Just going to throw it out there.

This might be it.

Remember last year’s Pesto Kale Salad? The game-changer, life-changer, only-thing-you-made-all-summer-long-because-it-was-so-good-so-easy-so-good-for-you-and-a-total-crowd-pleaser?

Version 2.0 is here. And good thing, because so is summer [almost].

Ingredients:

Makes 16 avocado halves. You can easily halve this recipe as well, and use the crab salad on top of salad greens, on a piece of sprouted grain toast, wrapped in lettuce leaves, or as fillings for some pretty delicious little tacos, etc. It keeps well in the fridge for 2-3 days.

8 ripe avocados, seeds removed and insides rubbed with lime juice to keep them from turning brown.

1 lb fresh caught dungeness crab meat

1 cucumber, peeled, seeds scooped out, thinly sliced then chopped into cubes

1 red bell pepper, seeds discarded, thinly sliced then chopped into cubes

1 grapefruit, with the peel cut away and fruit pulled away from the pith/membranes (get rid of the skin)

1/4 red onion, very thinly sliced, then chopped

1 handful cilantro leaves, thinly sliced

1 lime, freshly squeezed

sea salt + pepper to taste

Directions:

Add all ingredients together in a large mixing bowl or glass tupperware container. Scoop into avocado halves right before you are ready to serve.

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Sarah Adler is the owner of Simply Real Health, Inc, a healthy lifestyle company on a mission to teach people a fresh, modern and simplified approach to healthy eating for a truly healthy life, well lived. See more about her or her customized healthy lifestyle programs here.