Pepper Medley Crab and Avocado Salad

Name: Pepper Medley Crab and Avocado Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 avocados, pitted and cut into large dice, skin reserved; 184 grams package bell peppers, alouette sweet & spicy pepper medley; 1 teaspoons curry powder; 1 teaspoon fresh cilantro, chopped; 1 teaspoon lime juice; 227 grams lump crabmeat; 1 plum tomato, diced; 4 servings salt and pepper (to season)

Pepper Medley Crab and Avocado Salad might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 227 calories, 13g of protein, and 15g of fat per serving. Head to the store and pick up lime juice, bell peppers, salt and pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 10 minutes.

Ingredients

Servings:

avocados, pitted and cut into large dice, skin reserved 184grams

package bell peppers, alouette sweet & spicy pepper medley 1teaspoons

curry powder 1teaspoon

fresh cilantro, chopped 1teaspoon

lime juice 227grams

lump crabmeat 1

plum tomato, diced 4servings

salt and pepper (to season)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.