Crazy Crab Salad in Avocado Bowls
This crazy crab salad can be enjoyed any time of year—it is very versatile! This flavorful salad pairs wonderfully with the creaminess of the avocado, and the green onions, cumin, onion, and peppers kick up the excitement! If you do not have Paleo Mayo on hand, double up on the Dijon mustard. This adds an extra zing and is lower in fat and calories.
Yields 4 individual avocado bowls
1 cup lump crab meat
1 tablespoon Paleo Mayo (see Chapter 5)
1 tablespoon Dijon mustard
1 tablespoon chopped red onion
1 teaspoon chopped jalapeño
1⁄4 teaspoon ground cumin
Juice of 1⁄2 lime
Pinch sea salt and black pepper, or more to taste
2 avocados, halved and pitted
1 green onion, chopped
Mix all ingredients (except for the avocados and green onion) in a medium mixing bowl. Spoon 1⁄4 cup of mixture into each halved avocado. Top with chopped green onion, if desired.
