Deeli's Crab, Avacado and Tomato Salad
Deeli's Crab, Avocado, and Tomato Salad
This is perfect for a light but filling meal for two and tastes lovely accompanied with a glass of Chardonnay.
1/2 lb. fresh crab meat, flaked
1/2 cup celery, finely diced
2 Tbsp. red onion, finely diced
2 Tbsp. mayonnaise, or more to taste
1 1/2 tsp. lemon juice
salt and pepper, to taste
Tabasco sauce, to taste
1 cup romaine hearts, cut into 1 inch pieces
Lemon juice for drizzling
2 small Roma tomatoes, cut in wedges
Combine crab, celery, and onion in a medium bowl.
Whisk together mayonnaise, lemon juice, salt, and pepper in a small bowl. Add Tabasco to taste.
Pour the dressing over the crab mixture and toss lightly to combine. Cover and chill for at least one hour. Spread equal amounts of romaine onto the center of two small serving plates.
Halve the avocado, remove pit, scoop meat out of the skin with a spoon, cut into 8 wedges, arrange on the outer portions of the romaine, and very lightly drizzle lemon juice over the avocados and romaine.
Spoon equal amounts of crab mixture over the romaine, top with tomato wedges and serve.