Last night, I made a delicious Pan Seared Salmon with Avocado Salsa & Cilantro-Lime Sauce for dinner. I wish I had leftovers but it was that good that it was just one night’s meal. However, I did happen to have a little bit of avocado salsa and cilantro-lime sauce left in the fridge, along with some quinoa. Hmm… can’t let that go to waste, right? I rummaged through the fridge looking for other odds and ends that I could throw together for lunch. Why, hello crab sticks, jalapeños and this and that.
By golly, it hit me… Quick & Easy Crab Salad it is!
So this recipe really is quick & easy. You can honestly throw together whatever you want but this is what I used:
4 Crab sticks, leg style, chopped
1/2 an avocado, chopped
1/4 cup red onions, minced
1/4 cup cilantro, chopped
Juice from 1 lime
1/3 cup plain Greek yogurt
1 tsp garlic powder
1 rib of celery, minced
1 jalapeno, (some) seeds removed, minced
1/4 cup cooked quinoa
Salt and pepper to taste
If you want to pre-make the cilantro-lime sauce before tossing the salad together, blend the Greek yogurt, garlic powder, cilantro and lime juice together.
Can I just say it again… this is SO EASY. If you can chop and stir, you’ve got this recipe down. Yep — everything goes into one bowl and you stir until everything is combined and coated in the sauce which is WAY healthier than store-bought crab salad. I’ll take Greek yogurt over mayo any day.