California Crab Salad
This elegant summer crab salad in a light dressing with avocado and tomato is served over spring greens or Bibb lettuce.
Servings 2
Calories 338kcal
Ingredients
For the Plates
- ½ head of Boston or Bibb lettuce washed and separated
- 1 avocado halved, pitted, peeled and sliced
- 1 tomato sliced
- ½ cup fresh dill for garnish
For the Topping
- 1 rib of celery chopped
- 1 green onion chopped
- ½ red bell pepper chopped
- 3 tbsp mayonnaise
- 1 tbsp sweet green relish
- 1 tbsp Catalina style salad dressing
- ½ cup shredded cooked crab meat or 1, 4 oz can
- ½ tsp salt
- ½ tsp pepper
Instructions
- Arrange the plate ingredients then place the plates in the refrigerator to chill.
- Mix the topping ingredients and spoon on top of the lettuce.
- Garnish and serve immediately.
Notes
Garnish with fresh dill and serve with a wedge lime (optional).