Avocado Crab Salad

This dish is perfect for making when there's a heat wave - no cooking necessary! Also, it's really fast for a weeknight when you're feeling tired. If you want to get fancy, you can serve it in half an avocado shell. Otherwise, just put it on your plate and enjoy!

Original recipe via skinnytaste.com

Grocery list items:
Avocado
Cilantro
Pollack (imitation crab meat)

Pollack is that fish that you see in California Rolls in sushi restaurants. It's not really crab, it's just been processed to look that way. It's way cheaper and I think it has a nice, sweet flavor.

Avocado Crab Salad
8 oz imitation crab meat, chopped into bite-size pieces
1 avocado
1 handful cilantro, rinsed well and chopped
1/2 onion, minced
2 tbs lime juice
salt + pepper

Salads are great - basically all you need to do is assemble! Cut the avocado and carefully scoop the it out of its skin. Save the skins, then chop the avocado into bite-sized pieces. Mix together avocado, crab and onion.

Toss with lime juice and then add cilantro, salt, and pepper to taste.

Delicious! I wonder what other vegetables would be good in here. Maybe some radishes and cucumber next time. 

Avocado Crab Salad

8 oz imitation crab meat, chopped into bite-size pieces
1 avocado
1 handful cilantro, rinsed well and chopped
1/2 onion, minced
2 tbs lime juice
salt + pepper
Directions:
1. Cut the avocado and carefully scoop the it out of its skin, saving the avocado shell.
2. Chop the avocado into bite-sized pieces.
3. Mix together avocado, crab and onion.
4. Toss with lime juice and then add cilantro, salt, and pepper to taste.
5. Serve in avocado shells