Recipe courtesy ofI Heart Keenwah.


6 oz white lump crabmeat 2 Tbs mayonnaise 1 Tbs Greek yogurt 2 scallions finely chopped, including green parts 2 tsp finely chopped fresh cilantro 1 red chili deseeded and finely chopped 1 ripe Hass avocado 2 limes – one for zest, one cut into wedges for serving 1 lemon for juice 1 baby Bibb lettuce, washed and leaves separated salt and pepper to season


Mix the crabmeat, mayonnaise, yogurt, scallions, cilantro, chili and lime zest in a bowl with salt and pepper to season. Mix well until combined. Set aside. Peel and halve the avocado removing the stone. Cut into slices and cover in lemon juice.

Serving Suggestion:

To assemble, take 4 lettuce leaves, place 2-3 slices of avocado inside each, top with the crab mixture, sprinkle with crushedQuinoa Puffs Sweet Chiliand serve with lime wedges.

Published on WholeFoods Magazine Online, 11/23/2015