Citrus Olive Crab Salad
(Diabetic Version)
Ingredient
3/4 cup California Ripe Olives, wedged
1/2 cup Yellow grapefruit segments
1/2 cup Red onion, sliced into thin strips
1/2 cup Peeled, seeded and diced cucumber
1/3 cup Ruby grapefruit segments
1/3 cup Orange segments
1/4 cup Tangerine segments
2 tablespoons Chopped basil
2 tablespoons Chopped cilantro
1 tablespoon Red wine vinegar
1/4 teaspoon Salt
6 ounces Crab meat
1/2 cup Diced avocado (1/2-inch)
8 cups Butter lettuce leaves
Directions:
In a large mixing bowl, combine California Ripe Olives,
yellow grapefruit, onion, cucumber, ruby grapefruit, orange
and tangerine. Season with basil, cilantro, vinegar and salt.
Add crab and avocado and gently toss until evenly combined.
To serve, divide lettuce onto each plate and top with the
citrus crab mixture. Makes 4 servings (about 1 cup crab-citrus
mixture and 2 cups lettuce per serving.)
Dietary Exchanges: 1 Fruit, 1 Meat, 1/2 Fat.
Nutrients Per Serving: Calories 156; Total Fat 7 g;
Calories from Fat 40%; Saturated Fat 1 g; Cholesterol 23mg;
Sodium 830 mg; Cholesterol 14 g; Protein 11 g.; Fiber 5 g.
from: California Olive Industry