Avocado & crab salad

A nourishing, low calorie lunch option.


  • 1 small avocado or ½ large avocado
  • 0.50 lemon, squeezed
  • 90 g cooked crab meat (shredded)
  • 1.50 tblsp low-fat natural yogurt
  • 1 tsp capers (rinsed and dried)
  • 1 spring onion (finely chopped)
  • splash of tabasco sauce
  • freshly ground black pepper
  • pinch of paprika


  1. Combine the crab meat with the mayonnaise, yogurt, capers, spring onions and Tabasco.
  2. Season to taste with black pepper and paprika, and keep this in a small lunch box, separate from the avocado and lemon.
  3. When ready to eat, peel and dice the avocado and squeeze the lemon juice over. Add to the crab meat and serve.


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