Yes, dear readers, I’ve gone the way of Alyssa Shelasky (minus the awesome editorial job at New York Grub Street)… too busy to post on my blog.  School, papers, quizzes, tests, work, work, food, repeat.  I honestly do not know how people can both go to college and work full time.  They must possess super-human powers.  I will be going to my death 5th shift since Saturday and feel as if my whole body is protesting; begging me to stay off my feet and give it a rest.  Well, to those more multitaskingly talented than me, I applaud you.  This girl would rather have less money and more time to study without yawning incessantly and wanting to pull my hair out.

Also, I’m on a new diet that is quite restrictive.  This diet is not only for weight loss, but to help my digestion, blah blah.  Regardless, my choices are limited these days.  I have lost 5 lbs in a week, a nice accomplishment for a girl who does not do diets.  So, please excuse the uber-healthy (albeit, tasty) recipes in the next month or two.

This recipe combines two of my favorite things: crab and avocado, a match made in heaven!  You will be surprised at how satisfying this is, and the avocado is so creamy, that you will not miss the mayo at all.

 

Jumbo Lump Crab and Avocado Salad

  • 1/2 cup Jumbo Lump Crab
  • 1 avocado, split in half, seed removed
  • about 5 cherry tomatoes
  • 1 Tbsp cilantro, chopped
  • 1/2 lime
  • s&p

Take the half of the avocado, sprinkle with salt and pepper, and mash it up with a fork right in the skin.  Use the avocado skin as a little cup.  In a separate bowl, add the rest of the ingredients and season to taste.  Let sit for about 5 minutes so the flavors can marry.  Top the avocado cup with about 1/4 cup of the crab mixture and serve.