Crab & Avocado Salad with Berry Vinaigrette

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/2 cup crab mixture, 1/3 avocado, 3 cups greens) contains 460 calories, 43 g carbohydrate, (13 g fiber), 20 g protein, 26 g fat, (4 g saturated fat), 100 mg cholesterol, 220 mg omega-3 fats, and 1050 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 460
  • Servings: 6
  • Active Time: 50 minutes
  • Total Time to Make: 1 hour, 50 minutes
Crab & Avocado Salad with Berry Vinaigrette

Ingredients

Directions

  1. About 1 hour before serving: Add vinegar and sugar to small saucepan on HIGH. Bring to a boil, stirring occasionally.  Reduce heat to MED; cook about 8 min to slightly reduce. Chill in fridge until completely cooled.
     
  2. Add shallots, tarragon, olive oil, pepper, and halved raspberries to bowl. Blend gently; set aside.
     
  3. Add crab, lemon zest, salt, pepper, mayonnaise, and chives to separate bowl. Fold gently. Set aside. Combine raspberry-shallot and vinegar mixtures to make dressing; set aside. Pit and thinly slice avocados.
     
  4. Toss greens with dressing (reserve 1/4 of dressing) in large bowl; season with salt and pepper. Portion greens onto 6 plates. Fan avocado on sides; top greens with crab mixture. Garnish with berries; drizzle each portion with about 1 Tbsp reserved dressing.
 

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