Crab and Avocado Salad w/Cilantro

PREP TIME: 10 Minutes
from the South Beach Diet Quick and Easy Cookbook

Book notes:
"This delectable multi-use recipe makes a great entree salad or an appetizer in half-sized portions. In later phases, it can be an hor d'oeuvre on whole-grain crackers or a sandwich or wrap filling. Serve it as is or with a simple mixed green salad. If crabmeat is unavailable, cold steamed shrimp is just as good."

1/2 cup chopped fresh cilantro
2 Tablespoons Mayonnaise
1 Tablespoon chopped roasted red pepper(from a jar)
1 Tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 pound lump crabmeat
1 large ripe avocado, pitted, peeled, and cut into 1/4-inch cubes
salt and freshly ground black pepper

Combine Cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season with salt and pepper. Gently fold in avocado and serve.

Makes 4 (scant 1-cup) servings

Nutrition, per serving:
230 cal, 14 g fat, 2 g sat fat, 22 g protein, 4 g carb, 3g dietary fiber, 670 mg sodium