Super healthy, delicious and easy crab salad recipe with exotic Mexican flavors of lemon and avocado.
Did you know you can easily substitute mayo with much healthier mashed, creamy avocado? This is something they know in Mexico for ages, and they call it ‘guacamole’.
For those that have read that you can grow fat by eating avocados, do know you kan lose lots of weight by simply substituting mayo for avocado. Not to mention you won’t be clogging your cardiovascular system with hardened oils from mayo with a long shelf-life bought in the shop.
Add to that: making mashed avocado is much easier than making fresh mayonaise at home, and the recipe below is a fast an easy winner on all front: taste buds included.
Recipe for crab salad
- 250 grams (8oz) of canned crab meat
- 2 ripe avocados
- 1 lime
- 175 ml (6 fluid ounces) jar of green olives, pitted and sliced
- pinch of dried or fresh dill
- salt and pepper to taste
- (for some extra oomph: a pinch of cayenne)
How to make crab salad
- Mash the avocado with a fork.
- Mix the drained crab meat with the avocado, then add the olives and finally the dill.
- Squeeze lime juice over salad and stir again.
- Taste and season with salt and pepper (and some cayenne if you find that anything that sounds Mexican should be hot).
This crab salad recipe serves ideally as a crab salad sandwich on your favorite bread, pita or tortillas. You can also substitute the crab with tuna.
