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April 11, 2015 / Chris Blum

Crab, Avocado & Quinoa Salad

 

After a week of overindulging in Louisvile I need to get healthy again! This salad from Patrica Wells is tasty and healthy – perfect for a weekend lunch.

Ingredients:

Dressing:

  • 1/2 c yogurt
  • 2 TBSP lemon juice
  • 1/4 tsp salt

Combine in a jar and set aside.

Salad:

  • 3 c chicken stock or water 
  • 1/2 tsp salt
  • 1 c quinoa, rinsed
  • 2 bay leaves
  • 1 lb cooked crab
  • 1/2 c mint, minced
  • 1/4 c tarragon, minced
  • 1 avocado, cubed
  • 2 c cherry tomatoes, halved

In a medium pot bring stock, salt and bay leaves to a boil. Reduce to a simmer and add quinoa. Cook covered 15 minutes. Set aside for 10. Fluff with a fork and cool.

Place quinoa in a bowl and toss with remaining ingredient and enough dressing to coat. 

If you want to get fancy, toss tomatoes with a little dressing in a separate bowl and serve on a lettuce leaf. Place the salad in a small ramekin and pack in turn over on the lettuce leaf and arrange tomatoes around it.

Serve 4 – 6.

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