Friday, June 11, 2010

Crab & Avocado Salad

(conforms to the elimination diet)

makes about 2 large salads


¼ lb. crab meat (whatever source & quality desired)

1 avocado

2 carrots

¼ C pecans

1 T honey

½ lemon, juiced

1 pinch each salt & black pepper


Put the crab in a large bowl.

Dice the avocado and add.

Use a vegetable peeler to “whittle” the carrots into thin, papery coins. Start at the tip of the carrot and whittle at a 45 degree angle to it until you are holding a carrot nub. Eat the nub. Add the coins to the bowl.

Add remaining ingredients and toss lightly. Serve or store.

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