Crab Salad in Avocado Halves
Fresh lump crab salad served in ripe avocado halves. A light, healthy dish that's perfect for lunch or as an elegant starter.
Instructions
- 1
In a bowl, gently combine crab meat, celery, red onion, chives, and dill.
- 2
In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon, and lemon juice.
- 3
Gently fold the dressing into the crab mixture, being careful not to break up the lumps. Season with salt and pepper.
- 4
Scoop the pit cavity of each avocado half slightly larger if needed to hold more filling.
- 5
Divide the crab salad among the avocado halves, mounding generously.
- 6
Top with microgreens and a crack of black pepper. Serve immediately.
Chef's Tips
- Choose avocados that give slightly when pressed but aren't mushy.
- A squeeze of lime over the avocados prevents browning if not serving immediately.
- For extra crunch, add a tablespoon of toasted sliced almonds.
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