Crab & Avocado Salad with Fruit Salsa

By USA WEEKEND columnist Pam Anderson

4.5 / 5

0min

1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
1 ½ cups mangoes, peaches or nectarines diced
¼ medium red onion cut into small dice
¼ medium red bell pepper cored and cut into medium dice
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
½ teaspoon salt and pepper to taste
3 ripe avocados