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Crab and Avocado Salad recipe

Crab and Avocado Salad

A light and refreshing salad with a taste of the sea. Takes minutes to whip up and is the perfect create on location picnic food. Best enjoyed with a wedge of crusty bread and butter.

Crab and Avocado Salad

Serves 4

  • White crab meat
  • Squeeze of lemon juice
  • Pea shoots (or any other leaves you have)
  • 2 avocados, peeled and sliced (squeeze lemon juice over it so it doesn’t go brown)
  • 1 yellow pepper, cut into thin strips
  • Cherry tomatoes, cut in half
  • Green beans, blanched
  • Handful of chives

Mix a spoonful of mayonnaise with the crabmeat and add a squeeze of lemon, some chives and some salt and pepper and put it in a container. In another container put the pea shoots, avocado, pepper, tomatoes, green beans and drizzle with some olive oil. When you get to your picnic destination, mix the crabmeat mix onto the salad and enjoy. Don’t forget your crusty bread on the side! And your swimming trunks…

We’re often contacted by PR agencies and companies asking if we’d like to feature their client’s recipes. We only share recipes that we think would interest our readers, and this is one of them! This recipe was provided by our friends at Country Life

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