Avocado and shells crab salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Med shells |
| 1 | cup | Fresh broccoli flowerets |
| ½ | cup | Freshly sliced radishes |
| 12 | ounces | Fresh or canned crab meat |
| 2 | Avocados, peeled, pitted & | |
| Diced | ||
| ½ | cup | Red bell peppers, thinly |
| Sliced | ||
| ½ | cup | Yellow bell peppers, thinly |
| Sliced | ||
| ¼ | cup | Sliced green onion |
| ¼ | cup | Chopped parsley |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Pepper |
Directions
Prepare shells according to pack directions except adding broccoli last 4 minutes of cooking; drain. In large bowl, combine first 9 ingredients. In small bowl, blend remaining ingredients; toss with salad. Serve immediately or chill.
File
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