Crab and Avocado Salad is a simple and healthy salad. Buttery lump crab with creamy avocado, red onion, jalapeno and bell peppers topped with Miso Dressing.

Crab and Avocado Salad with Miso Dressing

Course: Appetizer, Main Dish, Salad, Side Dish
Cuisine: Japanese
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Author: Jessica at Savory Experiments
Crab and Avocado Salad is a simple and healthy salad. Buttery lump crab with creamy avocado, red onion, jalapeno and bell peppers topped with Miso Dressing.
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Ingredients

  • 2 avocados
  • 8 ounces lump blue crab picked for shells
  • 1/2 cup red bell pepper minced
  • 1/2 cup red onion minced
  • 1 large jalapeno seeded and minced
  • 2 cups mix greens
  • 4 tablespoons Sweet Miso Dressing

Instructions

  1. In another bowl combine crab meat, bell pepper, jalapenos and red onion. Mix gently to avoid breaking up any of the lump crab meat. I used the food processor to mince my veggies- just saved a little bit of time.
  2. Cut avocado down the center and halve. Using a large spoon, gently scoop out the avocado halve from the skin in one piece. Repeat for the second side.
  3. Arrange a bed of spring mix lettuce on two plates. Place 2 avocado halves on top of each bed of lettuce. Spoon crab into the pit wells of the avocados. Drizzle with sweet miso dressing. Serve!