Crab Avocado Shrimp Salad
Servings
4Serving size
about 1 1/2 cups saladThis recipe makes good leftovers but will keep no more than 48 hours. Serve with a 2-ounce whole grain or gluten-free roll or try it stuffed in a tomato or on sandwiches.
Ingredients
| 2 cup Water |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 Tbsp. Olive oil |
| 1 Tbsp Dijon mustard |
| 2 tsp.. White wine vinegar |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 medium Avocados, raw (peeled and cut into 1/4 inch dice) |
| 8 ounce Crabmeat |
| 2 large Green onions (sliced crosswise) |
Instructions
Add the shrimp to the steamer when the water boils.
Steam for 5 minutes and then chill.
After the shrimp are cold, cut them lengthwise and then into 1/2 inch pieces.
Place the olive oil, mustard, vinegar, salt and pepper in a large mixing bowl and whisk until smooth.
Add the shrimp, crabmeat, avocado and green onions.
Toss gently until just blended. Do not over mix. The salad should be chunky.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
It is critical to not over blend this recipe. I like to use avocado in place of mayonnaise for salads but that is not the intention for this recipe. The crab and avocado should not be tossed too much or they will cream together. Just a light toss with the dressing is all that it takes.
This is great served stuffed in a large tomato or in sandwiches. It will keep well but only for a couple of days.