Monday, March 08, 2010

Avocado Crab Salad

Spring has sprung. And it's my birthday week, which means much splurging and eating out. So, the Sunday prior, I decided to make something light and colorful. Avocados were on sale, so I came up with this salad, which could also be used as a salsa (this recipe makes quite a bit...). Richness from the avocados and crab, a bit of spice from the pepper and hot sauce, crunch from the bell pepper, bright freshness from the lime & cilantro... a truly good salad that I will be making again.

Avocado Crab Salad

-3 cloves garlic, minced
-1 jalapeno, seeded and minced
-1 red bell pepper, seeded and chopped
-1 small red onion, chopped
-3 ripe avocados, cubed
-juice of 2 limes
-1 8 oz. tub of crab claw meat
-2-3 Tablespoons Tapatillo hot sauce (or your favorite Mexican hot sauce)
-1-2 teaspoons cumin
-handful of fresh cilantro, chopped fine
-salt and pepper to taste

Mix all ingredients together. Serve over olive oil-dressed salad greens with crunchy baked corn tortilla strips. Or serve with tortilla chips as a salsa.

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