Remember that healthy eating plan that I shared from my friend Kendra at the beginning of the year? Well, if you’ve lost some steam on your New Year’s Resolution, or if you’re looking for a delicious new way to shake up your lunch routine, then I have the perfect recipe for you! These Crab-Stuffed Avocadoes are so packed with fresh flavor that you will probably forget that they’re actually good for you, too.
I’ve been making (and loving) this recipe for years. In fact, it was originally inspired by a lunch that my friend Serena brought me shortly after I had Casey. I tweaked her recipe a bit to utilize ingredients that I typically keep in my pantry, making this a fast, easy, and nutrient-packed meal. I love the contrast between the salty soy sauce, the sweet crab meat, the crunchy cucumber, and the fresh lime juice. Stuff it all inside a creamy avocado and it’s love at first bite!
I think that the avocadoes are delicious, and they make the meal look fancy. However, if you prefer, you can also serve the crab salad on top of salad greens or stuffed into a pita pocket or wrap. Any way you taste it, I guarantee you’ll love it! A quick note, though: this salad is best served immediately. Don’t make it ahead and plan to eat it during the week, as the flavor of the crab meat changes the longer it sits in the acidic lime juice!
- 8 oz. lump crab meat
- ½ c. seedless cucumber peeled and diced
- ¼ c. chopped parsley
- ¼ c. diced red onion
- Juice of 1 lime
- 1 T. sugar
- 1 T. soy sauce
- Salt to taste
- 4 avocadoes halved and pitted
- In a medium bowl, combine crab meat and next 7 ingredients. Stir well.
- Divide crab salad evenly among the top of each avocado half.
Looking for other great lunch options? Try these:
Hearty Frittata (with Potato Chips!)