It feels like it’s 120 degrees in Texas during the months of July and August. Â A cold salad for dinner is a great option to keep you and your house cool. Â But sometimes I get tired of the usual “lettuce and tomato” cast of characters. Â After a day by the pool try this refreshing seafood salad. Â It is perfectly filling.
I have had Gina Homolka’s SkinnyTaste recipe for Avocado and Lump Crab salad pinned on my Pinterest salad board for a while.  It is very easy to make and keeps in the refrigerator for next-day leftovers.
AVOCADO AND LUMP CRAB SALAD
- 1 medium Hass avocado (about 5 oz avocado)
- 4 oz lump crab meat
- 2 tbsp chopped red onion
- 1 1/2 tbsp fresh lime juice (from 1 lime)
- 1 tbsp chopped fresh cilantro
- 2 grape tomatoes, diced
- 1/2 tsp olive oil
- 1/4 tsp salt and fresh black pepper
- 2 leaves butter lettuce (optional)
DIRECTIONS:
- In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
- Add crab meat and gently toss.
- Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
- Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
- This makes 2 servings, place on two plates with lettuce if you wish and serve.
I chose to serve it alongside some steamed shrimp, but you could nestle it on top of lettuce as she suggests. Â Gina always lists the Smart Points and calories in her recipes, along with other nutritional information. Â This serving is 5 SP, 178 calories, and 9 carbs.
I have both of Gina’s cookbooks — the SkinnyTaste Cookbook and the Fast and Slow book. Â Both have easy, doable recipes that are light on calories, but big on flavor.
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.