Garden Chef Megan McCarthy had a real treat for the Cocktails in the Garden visitors. She demonstrated a simple and quick summer crab salad made with juicy pineapple, red onion, avocado, and fresh squeezed lemon juice. This dish is perfect for a summer lunch - no stove required! Enjoy!
Summer Crab Salad
8 oz lump crab
1 avocado, diced
½ cup fresh pineapple, diced
½ cup red onion, diced
1 T avocado oil
salt and pepper, to taste
1 head butter lettuce
In mixing bowl, add lemon juice to lump crab meat and toss. Add in avocado, pineapple, red onion and drizzle with avocado oil and season with salt and pepper to taste. Gently toss until combined. Serve crab salad in butter lettuce cups.
Recipe by Garden Chef Megan McCarthy
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