In keeping with our CAN-do lunch series [easy lunches on the go, packed and ready in canning jars], I was inspired by our many lunches at Tybee Island Social Club. A favorite on the menu is an avocado and crab salad. Super simple to make and a good change from the traditional salad.
To make, layer lime wedges, lumb crab meat, cilantro and chilled avocado in a canning jar. [helpful tip: place a whole avocado in, and cut when ready to eat]. What makes this great is the cold [from refrigerating] avocado! So refreshing! Top with salt and pepper and enjoy!
