Crab 'N Avacado Salad
Yield
4 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup | mayonnaise |
|
| 2 | tablespoons | tomato paste |
|
| 2 | tablespoons |
sugar
or less |
|
| 1 | tablespoon | dill relish |
|
| 1 | pound | crab meat |
|
| ¼ | cup | pimento stuffed green olives |
*
|
| 4 | each | avocados |
|
| 2 | large |
eggs
hard-cooked, sliced |
|
Trans-fat Free, High Fiber
Directions
For dressing, in small bowl, comebine ⅓ cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well.
In large bowl combine crab meat, olives and ¾ cup of the dressing; mix gently to avoid breaking up crab meat.
Cut avacados in half lengthwise; peel and discard pits.
Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture.
Serve with remaining dressing and additional Pace Picante Sauce.
Garnish with eggs, if desired.
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