Crab-Avocado & Greens

Veggies and Beans
Written By Ali Montoya
Crab-Avocado & Greens

Crab-Avocado & Greens

Yield 4

ingredients

  • 12 ounces lump crab meat
  • 2 Persian cucumbers, tiny dice
  • 1/2 small red onion, tiny dice
  • 1/3 cup fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 4 small-medium Haas avocados (or 2 large), halved and peeled
  • 8 ounces mixed leafy greens (romaine, red or green leaf lettuce, Spring mix, spinach, arugula)
  • 1/2 cup Sherry-Shallot Vinaigrette (link)

Instructions

  1. In a medium bowl, mix crab, cucumber, onion, lemon juice, dill, and salt. Mix to combine.
  2. Among 4 plates, divide mixed greens and avocado halves, and fill the avocado halves with the crab mixure.
  3. Drizzle 2 tablespoons of the vinaigrette over each plate.

Nutrition Facts

Calories

408

Fat

30 g

Sat. Fat

5 g

Carbs

18 g

Fiber

9 g

Net carbs

9 g

Sugar

8 g

Sodium

770 mg

Protein

22 g

Cholesterol

82 mg
Ali Montoya

Ali Montoya is the brand strategist behind Amari Creative, a branding studio that specializes in building strategic brands and websites for ambitious entrepreneurs by pairing engaging copy with striking design. Since starting Amari Creative in 2016, Ali has worked with over 500 small businesses and solopreneurs to help them go from a mere idea to a full-blown brand.

On top of running her agency, Ali is also the Co-Founder of The Studio Co. where she helps brand and website designers build, grow, and scale their studios, all while designing a life they love.

Based in sunny Colorado with her husband and goldendoodle pup, Ali is an adventure lover, wellness enthusiast, and creative visionary.

http://www.amaricreative.com
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