Avocado and Crab Salad



Another Montreal inspired recipe...served with a long crispy baguette slice at the resto but for a gluten free option use enerjive Quinoa Skinny Crackers. Serves: 2
Prep Time: 10 minutes

Ingredients:
1 120g tin crab meat, squeezed dry 1 green onion, minced 1/4 cup (50 mL) minced celery 2 tbsp (30 mL) minced red pepper 1 tbsp. (15 mL) mayonnaise 1 tsp. (5 mL) Dijon mustard 1 avocado peeled, halved lengthwise, pit removed Balsamic glaze 6 enerjive Quinoa Skinny Crackers (Rock Salt Crave) Cooking Instructions:
In small bowl combine crab meat, onion, celery, red pepper, mayo and Dijon. Place half an avocado pit side down on each plate (optional slice into 3 lengthwise and fan slightly on plate) Place half crab mixture beside avocado, drizzle in a zig zag motion with balsamic glaze. Make a star with crackers and place on top of avocado. Serve immediately.

Market Organics Rainbow Foods Independent kardish
Loblaws Longos Metro natural-food-pantry
Sobeys farm-boy Whole-Foods-Market

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