Avocado and Crab Salad Lettuce Wraps
Creamy, lemony crab-and-avocado lettuce wraps with a drizzle of olive oil
Ingredients
8 oz lump crab meat, drained and picked over
1 ripe avocado, diced
3 Tbsp mayonnaise (preferably full fat, no sugar added)
1 Tbsp fresh lemon juice
¼ cup diced celery
½ tsp coarse sea salt
¼ tsp cracked black pepper
8 large butter lettuce leaves
1 Tbsp extra virgin olive oil (for finishing)
Optional: chopped fresh dill or chives for garnish
Macronutrients (makes 2 servings)
Protein: 52g
Fat: 76g
Carbs: 8g
Preparation
In a medium bowl, gently combine crab meat (8 oz), diced avocado (1), mayonnaise (3 Tbsp), lemon juice (1 Tbsp), and diced celery (¼ cup). Season with salt (½ tsp) and pepper (¼ tsp).
Spoon the crab salad evenly into the butter lettuce leaves (8).
Drizzle extra virgin olive oil (1 Tbsp total, divided) over the wraps just before serving.
Garnish with fresh dill or chives if desired.
TUESDAY 250916