Avocado and crab meat salad

Yield: 4 Servings

Measure Ingredient
2 Avocados; ripe --
1 Lime -- juice only
2 mediums Tomatoes
Crab mayonnaise mexicaine --
Parsley -- finely chopped

Recipe by: From the personal files of CherAn Peel the avocados. Cut them in half. Discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over them to prevent discoloration. Sprinkle the wedges with salt Core the tomatoes. Cut each tomato into 8 wedges. Sprinkle each wedge with salt.

Spoon equal portions of the crab mixture on each of 4 luncheon plates.

Garnish with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve.

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