Ingredients For Crab, Corn, And Avocado Salad With Ancho Chile Vinaigrette Recipe
3 tablespoon Rice vinegar
3 tablespoon Olive oil
2 tablespoon Lime juice
1 tablespoon Orange juice
2 teaspoon Ground ancho chile pepper
0.25 teaspoon Sugar
0.25 teaspoon Salt
0.25 teaspoon Ground black pepper
6 ounce 2 cans crabmeat, drained, flaked, and cartilage removed, or 12 ounces cooked crabmeat, chopped
2 cup Grape tomatoes, halved
2 cup Toasted corn kernels
0.33000000000000007 cup Chopped red onion
1 Fresh jalapeno chile peppers, seeded and finely chopped
1 Medium avocado, seeded, peeled, and chopped
Nutrition value
180
calories per serving
9 g Fat8 g Protein15 g Carbs6 g FiberOther
Current Totals
9 g Fat
8 g Protein
15 g Carbs
6 g Fiber
MacroNutrients
Carbs
15 g
Protein
8 g
Fiber
6 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
89 mg
Iron
2 mg
Vitamin A
520 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
65 mcg
Vitamin B12
1 mcg
Vitamin C
29 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
0 mg
Phosphorus
99 mg
Selenium
13 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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