Crab Salad with Avocado and Tomato

Ingredients

  • 1 (6 oz.) can lump crabmeat, picked over
  • 1/4 cup minced fresh chives
  • 3 tablespoons mayonnaise
  • 1/2 tablespoon ketchup
  • 1 tablespoon fresh lemon juice
  • 4 small, ripe plum tomatoes, cut into thin wedges
  • 1 ripe avocado, quartered, pitted, peeled and sliced crosswise
  • 2 tablespoons olive oil
  • 1/2 tablespoon distilled vinegar
  • Salt and pepper
  • 8 cups torn lettuce

Description

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