Mexican Crab Salad

By sexyswamprat

  • 6 c mixed baby salad greens

  • 2 c cooked lump crabmeat or chunk-style imitation crabmeat

  • 2 medium tomatoes, cut into wedges

  • 1 medium ripe avacado, halved lengthwise, seeded, peeled, and sliced

  • 1 4-oz can diced green chile peppers, drained

  • 2 tbsp finely chopped red onion

  • 2 tbsp snipped fresh cilantro

  • 1/4 c white vinegar

  • 2 tbsp olive oil or cooking oil

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1/2 tsp ground cumin

  1. Divide the salad greens among the 6 dinner plates. Carefully clean lump crabmeat, removing any shell or cartilage pieces. Arrange the crabmeat, tomatoes, avocado, and chile peppers on top of salad greens. Sprinkle with onion and cilantro. For dressing, in a screw-top jar combine the vinegar, oil, sugar, salt, and cumin. Cover and shake well. Pour the dressing over salads.

  2. Makes 6 Servings.

Nutritional Facts

Nutrients Per Serving
168 Calories
11 g Total Fat
1 g Saturated Fat
3 g Carbohydrate
4g Sugar
11 g Protein
47 mg Cholesterol
415 mg Sodium
3 g Fiber

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