Ingredients:
- pulp from 2 ripe avocado, cut into 1/2-inch dice
- coarse sea salt or kosher salt, if needed
Directions:
- Stir the onion, vinegar, and shiso together in a medium mixing bowl and let it sit at room temperature for at least 30 minutes to mellow the onion flavor.
- Stir in the olive oil and then gently toss in the crab and avocado. Season the salad with a few grindings of black pepper and taste it; add salt if you think it needs it.
- Some crabmeat is already quite salty so the salad might not need additional salt. Spoon the salad into stemmed glasses and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.91 Kcal (615 kJ) | ||
| Calories from fat | 99.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 17% | |
|---|---|---|---|
| Sodium | 196.59mg | 8% | |
| Potassium | 172.26mg | 4% | |
| Total Carbs | 3.99g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 5.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 152.3 Kcal (638 kJ) | ||
| Calories from fat | 103.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 17% | |
|---|---|---|---|
| Sodium | 203.81mg | 8% | |
| Potassium | 178.58mg | 4% | |
| Total Carbs | 4.14g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 4mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 5.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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