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Peach and Avocado Salad With Crab

Source of Recipe

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Peach and Avocado Salad With Crab

Diabetesforecast.org – e-mail
Recipe by Robyn Webb, MS, LN;
Exchanges

Makes: 8 servings - Serving Size: 2 cups
Preparation Time: 25 minutes

Ingredients:
1 lb. fresh, cooked crabmeat (lump or backfin), any shells and cartilage removed
2 scallions, finely minced
2 Tbsp. fresh lemon juice, divided
1 Tbsp. low-fat mayonnaise
3 med. peaches, cored and cut into 1/2-inch chunks
1 large avocado, peeled, pitted, and cut into 1/2-inch chunks
1 tsp. fresh lemon zest
1/2 tsp. honey
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/8–1/4 tsp. cayenne pepper
8 cups arugula or baby spinach
4 cups mixed greens
1/4 cup toasted cashew pieces

Directions:
1. In a medium bowl, mix together the crabmeat, scallions, 1 Tbsp of the lemon juice, and the mayonnaise. Set aside.

2. In another bowl, combine the peaches and avocado. Add the lemon zest, the remaining 1 Tbsp lemon juice, the honey, salt, black pepper, and cayenne pepper. Mix.

3. To serve, divide the arugula and mixed greens among individual plates. Spoon some of the peach-avocado mixture onto the greens on each plate. Spoon the crabmeat mixture on top of the peach-avocado mixture. Top with the cashews.

Per Serving:
Calories 155
Fat 7 g
Saturated Fat 1.1 g
Trans Fat 0 g
Carbohydrate 11 g
Fiber 3 g
Sugars 6 g
Cholesterol 55 mg
Sodium 350 mg
Potassium 560 mg
Protein 14 g
Phosphorus 180 mg
Choices: Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 0.5