Crab and Avocado Salad

The combination of earthy cumin and rich avocado makes this crab salad the perfect light lunch.

PREP TIME: 15 MINUTES
4 SERVINGS

• ¼ cup chopped celery
• ¼ cup chopped red bell pepper
• ¼ cup mayonnaise
• ¼ cup lemon juice
• 2 tablespoons drained capers
• 1 teaspoon cumin
• salt and pepper to taste
• 8 ounces cooked crabmeat
• 2 medium Haas avocadoes, cubed
• 2 bunches watercress, stems removed

1. Combine the celery, bell pepper, mayonnaise, lemon juice, capers, cumin, salt, and pepper, and mix well. Gently mix in the crab and avocado.

2. Divide the watercress among 4 plates, top with the crab salad, and serve immediately.

PER SERVING

carbs: 10 grams; Net Carbs: 4 grams;
fiber: 6 grams; protein: 15 grams; fat: 27.5 grams; calories: 330

PHASES 1–4