Avocado And Crabmeat Salad

1. 1

   Peel the avocados; cut them in half and discard the pits.

2. 2

   Cut each half into 6 wedges.

3. 3

   Squeeze the lime juice over the wedges to prevent discoloration.

4. 4

   Sprinkle the wedges lightly with salt. Core the tomatoes and cut each tomato into 8 wedges.

5. 5

   Sprinkle each wedge lightly with salt.

6. 6

   Spoon equal portions of the crab mixture on each of 4 luncheon plates.

7. 7

   Garnish each serving with 6 avocado slices and 4 tomato wedges.

8. 8

   Sprinkle with chopped parsley and serve.

9. 9

   4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.