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Healthy, bursting with summer flavor, ready in under 20 minutes, and no cooking needed!
In a mixing bowl, whisk together the Dijon and red wine vinegar. Slowly whisk in the olive oil, and season with salt and pepper.
To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives. Stir to combine. Season to taste with salt and pepper.
Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown. Using a small spoon, scoop out the pit. Also scoop out about 1/3 of the fruit from the center of each avocado half. Add the scooped-out avocado to the crabmeat salad and stir to combine.
Stuff each avocado with the crabmeat salad. Sprinkle the remaining chives over each half and serve.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!