By Julia Edwards
Special to Tribune Newspapers
Summer salads should be three things: colorful, chilled and full of many flavors that can all be savored in one mouthful. This salad mixes all of that into the shell of an avocado for one last scoop of the season.
Quick crab and avocado salad
Prep: 20 minutes
Tip: Brush the avocado halves with lemon juice to keep their color.
3 ripe avocados, halved, pitted, in their shell
Juice of 1 lemon
2 tablespoons horseradish sauce
1 grapefruit, peeled, sectioned, sections cut in half
8 oz jumbo lump crab meat, picked through to remove shell pieces
1/2 cup sliced, roasted almonds
1. Carefully scoop out avocados into a medium bowl, leaving some of the fruit still lining the shell. Set shells aside.
2. Add half of the lemon juice and horseradish sauce to the avocados; mix until smooth. Stir in the sectioned grapefruit; fold in the crab.
3. Brush the avocado shells with the remaining lemon juice. Fill shells with the mixture; top with almonds. Keep chilled until ready to serve.
Per serving: 305 calories, 64% of calories from fat, 23 g fat, 3 g saturated fat, 43 mg cholesterol, 16 g carbohydrates, 12 g protein, 187 mg sodium, 9 g fiber.
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