“CRABACADO” SUMMER SALAD
Serves 4 Cold, fresh, and delicious, this dish requires zero cooking. And even cooler— it comes in its very own bowl. The perfect meal for summer, it’s light and refreshing, and comes together in a flash! 2 Tbs. plain organic Greek yogurt 2 Tbs. natural mayonnaise ( or more yogurt) 1 Tbs. fresh- squeezed lemon juice plus extra for the avocados Pinch sea salt 1 Tbs. finely chopped fresh dill, tarragon or cilantro, optional 2 green onions, thinly sliced 12 oz. lump crabmeat ( or ¾ of a 16- oz. can blue crab claw meat, drained) 2 large ripe Hass avocados, carefully peeled, pitted, and halved
1. In a large bowl, whisk together yogurt, mayonnaise, Tbs. lemon juice, salt, and herb of choice until well combined. Gently stir in green onions and crabmeat until evenly coated.
2. Sprinkle extra lemon juice on avocado halves, and lightly coat using your fingers. ( Lemon juice will slow the browning of the avocado flesh.)
3. Mound crab salad evenly onto avocado halves to serve.
Per serving: cal; 8g prot; g total fat ( g sat fat); g carb; 8 mg chol; 6 mg sod; g fiber; g sugars
Jeannette Bessinger, CHHC, is a certified holistic health counselor and recipe developer. Jonny Bowden, PhD, CNS, is a nationally known health, nutrition, and weight- loss expert. Bessinger and Bowden have collaborated on numerous cookbooks, including The 150 Healthiest Slow Cooker Recipes. Visit them online at thecleanfoodcoach.com and jonnybowden.com.