Description
This simple salad features two early spring garden staples – arugula and radishes – along with crab meat and avocado for a refreshing and nutrient dense casual lunch or a tasty salad course for dinner.
Ingredients
Scale
- 4 ounces wild caught crab meat
- 1 rib celery, diced
- 4 radishes, thinly sliced
- 1/2 avocado, diced
- juice from 1/2 lemon
- 2 tablespoons olive oil
- pinch of salt
- 2 cups arugula leaves
- chives (for garnish)
Instructions
- In a bowl, gently mix the crab meat, celery, radishes, avocado, lemon juice, olive oil, and salt.
- Divide the arugula leaves onto two serving plates.
- Divide the crab and vegetable mixture and place on top of the arugula leaves on each plate.
- Garnish with finely chopped chives.
- Prep Time: 10 mins
- Category: Salad