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Crab and Avocado Salad

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Serves: 4
250g sugar snap peas, trimmed
1 large apple
500g cooked crab meat
1 medium red onion, halved, sliced thinly
1 fresh long red chilli, sliced thinly
2 medium avocados, sliced thickly
150g mixed salad leaves
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, crushed

Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.

Slice apple thinly; cut slices into thin strips. Combine peas and apple in large bowl with crab, onion, chilli, avocado and salad leaves.

Place remaining ingredients in screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.

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