Crab, Avocado, and Tomato Stacks
Chopped Sunflower Salad
Ingredients
- ¼ cup fresh lime juice
- 3 Tbsp olive oil
- 1 tsp honey
- 1 tsp jarred minced garlic
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 lb lump crabmeat, picked
- 3 avocados, pitted and sliced
- 3 heirloom tomatoes, cut into 12 (¼-inch-thick) slices
- 1 (3-oz) pkg crunchy wonton strips (such as Marzetti)
Instructions
- Whisk together lime juice, oil, honey, garlic, salt, and pepper in a bowl.
- Place crab in a bowl; toss with half of dressing. Place avocados in a second bowl; drizzle with remaining half of dressing.
- Place 1 tomato slice on each of 6 plates. Top with half of avocado and half of crab. Repeat layers once. Sprinkle with wonton strips and, if desired, additional pepper.
Side Dish Ingredients
- 1 (13.2-oz) pkg chopped salad kit with sunflower seeds (such as Dole Sunflower Crunch)
- 1 (5-oz) pkg baby arugula
- 1 (6-count) pkg hard-cooked eggs, quartered
- ¼ tsp pepper
Side Dish Instructions
- Prepare salad kit according to package directions. Add arugula; toss.Top with eggs; sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
314
|
200
|
514
|
| Fat (g) | 20 | 14 | 34 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 17 | 9 | 26 |
| Carb (g) | 19 | 10 | 29 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 460 | 143 | 603 |
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