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Ingredientes
- Recipe for Chile-Line Crab Salad with Tomato and Avocado
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat, picked over
- 2 Hass avocados, 1 diced (1/2 inch thick), the other sliced for garnish.
- 1/3 cup minced red onion
- 1 large heirloom tomato, cut into four 1/2-inch-thick slices
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 897 | |
| Calories from Fat 625 | 70% |
| Total Fat 70.66g | 88% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.88g | |
| Cholesterol 202mg | 67% |
| Sodium 764mg | 32% |
| Potassium 1031mg | 29% |
| Total Carbs 20.46g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.25g | 9% |
| Protein 47.51g | 76% |
