Chilly Berry Crabby Salad

Servings 4 people


  • 2 large vine-ripened tomatoes thickly sliced
  • 3 avocados pitted and thinly sliced lengthwise
  • 1/2 pound lump crabmeat
  • sea salt and freshly ground black pepper to taste
  • 2 cups raspberries
  • 3/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 bunch green onions chopped


  • On each dinner plate, place 2 tomato slices; cover generously with avocado slices then top with about 1/3 cup of crabmeat.
  • Season to taste with salt and pepper and sprinkle with chopped green onion.
  • In a food processor or blender, combine raspberries, balsamic vinegar, and olive oil; blend until smooth. Serve over salads.


SERVING SUGGESTION: On each side of the salad, serve sliced cucumber drizzled with a little lemon juice and dried dill.
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