crab salad with roasted avocados
A paleo crab salad with roasted avocados.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 lb crab meat
- 1/2 red pepper chopped
- 1/2 C. paleo mayo homemade or Sir Kensigton's
- 1/2 tsp cayenne
- 1/2 jalapeno dicey finely
- 1 scallion thinly sliced
- 1/3 C. cilantro chopped
- 1 C. baby spinach per serving
- 2 avocados
- 1 lemon
- 1 C. cherry tomatoes halved
- red pepper flakes
- olive oil
- salt to taste
In a large bowl, combine crab meat, mayo, red pepper, cayenne, jalapeño, scallion and cilantro.
Squeeze juice of 1/2 lemon into bowl and combine.
Salt to taste.
Meanwhile, halve and pit avocados.
Scoop entire half out with large spoon.
Place on foil lined baking sheet center side down.
Drizzle olive oil over top and sprinkle with salt and red pepper flakes to taste.
Broil on high for 5 minutes until golden brown crust has formed. Please note that broilers vary widely so please watch your avocado to ensure they don't burn!
Serve crab salad over bed of spinach with cherry tomatoes and top with sliced roasted avocados.