Green Crab Salad


This recipe is derived from the Crab, Lemon and Avocado Salad recipe from the Cooking Light Fresh Food Fast cookbook as part of my 2017 A Year of Cooking Light Challenge.

Servings: 4
Active Time: 15 minutes
Total Time: 15 minutes
Approximate Cost per Serving: $1.75 / plate


  • 1 avocado
  • 1/4 cup lemon juice
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (16 oz) package clump imitation crab meat
  • 1/2 cup (sliced) green onion
  • 8 leaves lettuce (1 head of lettuce)


  • peeler
  • cutting board
  • kitchen knife
  • small bowl
  • medium mixing bowl


  1. Peel and cube the avocado (small cubes).  Add to the medium mixing bowl.
  2. In the small bowl, combine the lemon juice, olive oil, salt and pepper.  Stir well to combine.
  3. Add the crab meat to the medium mixing bowl, breaking apart the clumps as you remove it from the package.
  4. Thinly slice the green onion.  Add to the medium mixing bowl.  Toss the salad to combine well.
  5. Add the lemon juice from the small bowl to the medium mixing bowl.  Toss to coat.
  6. Line the bottom of each serving bowl with two lettuce leaves.  Serve the salad over the lettuce beds.
  7. Enjoy!

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