Lump Crab and Lime Salad
Ingredients
- 2 5-ounce cans lump crabmeat drained
- 1/3 cup extra virgin olive oil
- 2 large limes juiced and zested
- 2 tablespoons fresh chopped parsley
- 1/4 cup minced chives
- 2 cups chopped cucumber
- 8 cups super greens
- 1 large avocado sliced
- sea salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine all ingredients and toss to coat. Serve right away
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