Crab, Avocado, and Tomato Stacks
Chopped Sunflower Salad
Ingredients
- 1½ Tbsp fresh lime juice
- 1 Tbsp olive oil
- ½ tsp honey
- ½ tsp jarred minced garlic
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ lb lump crabmeat, picked
- 1 avocado, pitted and sliced
- 1 heirloom tomato, cut into 4 (¼-inch-thick) slices
- ¼ cup 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 avocado in a second bowl; drizzle with remaining half of dressing.
- Place 1 tomato slice on each of 2 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
- ½ (13.2-oz) pkg chopped salad kit with sunflower seeds (such as Dole Sunflower Crunch)
- 1 (2-count) pkg hard-cooked eggs, quartered
- Dash of pepper
Side Dish Instructions
- Prepare salad kit according to package directions. Top with eggs; sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
319
|
227
|
546
|
| Fat (g) | 20 | 16 | 36 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 23 | 10 | 33 |
| Carb (g) | 15 | 14 | 29 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 616 | 160 | 776 |
Quick & Healthy Meal Plan
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