Avocado Malibu Salad Recipe
One of the first things I learned when I moved here from Oregon was to make light salads like this. They're practical, easy and delicious.
This recipe is:
Quick
Prep: 10 min. + chilling
Yield: 4 Servings
Ingredients
1/4 cup sour cream
1/4 teaspoon curry powder
1/8 teaspoon salt
1 cup diced cooked chicken
1 can (8 ounces) pineapple chunks, drained
1/4 cup chopped green pepper
1/4 cup frozen or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon diced pimientos
2 large California Avocados, peeled and sliced
2 tablespoons lemon juice
Lettuce leaves
Red grapes, optional
Directions
In a large bowl, combine sour cream, curry powder and salt. Add the chicken, pineapple, green pepper, crab and pimientos. Cover and refrigerate for 1-2 hours. Just before serving, toss avocados with lemon juice. Place avocados and crab mixture on lettuce. Garnish with grapes if desired. Yield: 4 servings.
Nutritional Facts 1 serving (1 cup) equals 283 calories, 20 g fat (5 g saturated fat), 49 mg cholesterol, 145 mg sodium, 13 g carbohydrate, 5 g fiber, 14 g protein.
Originally published as Avocado Malibu Salad in Country Extra March 2000, p51
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