Asian Crab & Avocado Salad

Holy Moly, yesterday was GORGEOUS!  I took a nice long walk with Oto and I was sweating in my light sweatshirt. Is that why them call them that? hmm…  Yah so it was 60 degrees yesterday.  And it was January.  Now THAT makes me happy!  I guess I’ll just start off with WHAT MAKES ME HAPPY today.  Here is a pic I took on our walk.

Can we say GORGEOUS!?  After I took this photo I stood there for a little bit, tilted my head back, closed my eyes, felt the warmth of the sun on my face and took a deep breath of ocean air.  If that isn’t enough to make you happy I don’t know what is.  What an amazing lunch break!

Ok, now on to this delicious salad.  I decided I to get a little creative with some crab this weekend since I usually just turn to crab cakes every time I buy it.  I’m sure this would be even more amazing if you used some fresh crab meat but all I could find was the packaged stuff in the seafood section.

Overall, it was the perfect light lunch.  I was only able to finish 1/2 of it, it was surprisingly filling!

You like my new piece of slate?  Is it sad that I get excited over slate these days?  I found an old slate shingle at the salvage place the other day for $2 and I felt like I had hit the jackpot.  This isn’t the last you’ll be seeing of this guy, he’ll be making a regular appearance in my shots now.

Enjoy!

Asian Crab & Avocado Salad

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Allergy	Fish
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Salad
Misc	Serve Cold

Ingredients

• 8oz lump crabmeat
• 1/2 avocado (diced)
• 3 tablespoons sweet chili sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 2 tablespoons diced red onion
• sprinkle ground ginger
• sriracha (to taste)

Directions

1.	Mix all of the ingredients together in a medium bowl until combined well.
2.	Garnish with sesame seeds (optional).