Crab and Avocado Salad Print Email

6 cooked artichoke hearts
6 tablespoons fat-free French dressing
3 large avocados
2 cups crabmeat
1/2 teaspoon salt

1 cup light mayonnaise
1 tablespoon green pepper, finely minced
1 tablespoon green pepper, finely minced
2 teaspoons onion, grated
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce

6 pimiento slices
3 tomatoes

Marinate artichoke hearts for an hour in the French dressing.

Peel avocados and cut in half. Remove pits. Mix crabmeat with salt and special dressing. Place one artichoke heart in each half of avocado. Surround with crabmeat. Place each avocado on lettuce and top with strips of pimiento. Surround avocado with small tomato wedges.

Yield 6 servings