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].
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
Add all ingredients together in a large mixing bowl or glass tupperware container. Scoop into avocado halves right before you are ready to serve.
Like what you’re reading? Well, lucky for you, there’s a lot more good stuff where this came from. Sign up for Sarah’s weekly healthy newsletter here, with tips, easy real food recipes and inspiration galore. It’s free healthy lovin’, delivered right to your inbox: https://simplyrealhealth.com
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.