Crab 'N Avacado Salad
Yield
4 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
mayonnaise
|
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
sugar
or less |
|
| 15 | ml |
dill relish
|
|
| 453.6 | g |
crab meat
|
|
| 59 | ml |
pimento stuffed green olives
|
*
|
| 4 | each |
avocados
|
|
| 2 | large |
eggs
hard-cooked, sliced |
|
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.
