Crab & Avocado Salad with Fruit Salsa

Ingredients

• 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
• 1 1/2 cups mangoes, peaches or nectarines, diced
• 1/4 medium red onion, cut into small dice
• 1/4 medium red bell pepper, cored and cut into medium dice
• 1 tablespoon chopped fresh cilantro or parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Salt and pepper, to taste
• 3 ripe avocados

Directions

Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours. )

When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.