Avocado, Crab & Corn Salad

Melanie Kluzek from County Market joins us in the kitchen to make a delicious Avocado, Crab, and Corn salad. (WICS)

Registered Dietician, Melanie Kluzek from County Market, joins us in the kitchen to make a delicious Avocado, Crab, and Corn salad.

Avocado, Crab & Corn salad

Prep time: 20 minutes

Number of servings: 4


· 1/3 cup chopped red onion

· juice of 2 limes

· 1 tablespoon olive oil

· ½ tablespoon red wine vinegar

· fresh ground black pepper, to taste

· pinch of salt, optional

· 12 oz canned lump crab meat, drained (water pressed out)

· 1 pint grape tomatoes, cut in half

· 6 mini sweet bell peppers, diced, stems removed

· 1 avocado, diced

· 1 jalapeño, finely diced (seeds removed)

· 1 1/2 cups no-salt added canned corn

· 4 tablespoons chopped cilantro

· 4 low carb whole wheat wraps


1. In a small bowl add red onion, lime juice, olive oil, red wine vinegar pepper & salt (if using) And whisk to combine.

2. Meanwhile in a large bowl combine crab meat, tomatoes, chopped mini bell pepper, avocado, jalapeno, and corn. Mix with a spoon to blend ingredients and add the cilantro in and toss a few times.

3. Pour red onion and lime juice mixture over the crab & veggie mixture and toss well to combine. Serve on a whole wheat wrap

Nutrition facts (per serving & does not include adding salt):

Calories: 310 protein: 22gm total carbohydrates: 32gm fiber: 14gm

Total fat: 13.7gm cholesterol: 56mg sodium: 304mg

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