Crab, Corn, And Avocado Salad With Ancho Chile Vinaigrette Recipe
Recipe By Better Homes and Gardens
Scoop up this fresh summer salad with crunchy baked tortillas or store-bought chips.
3.7
12 Rating -
Rate
1hr 15minstotal
30minsPrep
45minsCook
1hr 15m.total
30m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Crab, Corn, And Avocado Salad With Ancho Chile Vinaigrette Recipe
- 1/2 tablespoon Rice vinegar
- 1/2 tablespoon Olive oil
- 0.33 tablespoon Lime juice
- 0.17 tablespoon Orange juice
- 0.33 teaspoon Ground ancho chile pepper
- 1/25 teaspoon Sugar
- 1/25 teaspoon Salt
- 1/25 teaspoon Ground black pepper
- 1 ounce 2 cans crabmeat, drained, flaked, and cartilage removed, or 12 ounces cooked crabmeat, chopped
- 0.33 cup Grape tomatoes, halved
- 0.33 cup Toasted corn kernels
- 0.06 cup Chopped red onion
- 0.17-0.33 Fresh jalapeno chile peppers, seeded and finely chopped
- 0.17 Medium avocado, seeded, peeled, and chopped
Nutrition
value
value
180
calories per serving
9 g Fat8 g Protein15 g Carbs6 g FiberOther
Current Totals
- Fat9g
- Protein8g
- Carbs15g
- Fiber6g
MacroNutrients
- Carbs15g
- Protein8g
- Fiber6g
Fats
- Fat9g
Vitamins & Minerals
- Calcium89mg
- Iron2mg
- Vitamin A520mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B965mcg
- Vitamin B12< 1mcg
- Vitamin C29mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium48mg
- Manganese< 1mg
- Phosphorus99mg
- Selenium13mcg
- Zinc2mg
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
Recipe By Better Homes and Gardens