Total Time: 15 min
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
Vitamin A 5712 IU; Vitamin C 21 mg; Calcium 180 mg; Iron 3 mg; Vitamin D 0 IU; Folate 408 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 110%; Vitamin C 35%; Calcium 20%; Iron 15%
People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.
This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤ 35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤ 600 mg of sodium; and offer ≥ 0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).
Crab, mushrooms and Fresh California Avocados…who could want anything more in a salad?
Serves: 4
Serving Suggestions:
Garnish with an orange or lemon wedge. May also be served with Belgian endive leaves placed on a bed of mixed greens.
Beverage Pairings:
Try with a glass of Chablis wine.
Crimini mushrooms are sometimes called Italian mushrooms. Substitute Baby Bellas or Button mushrooms if preferred.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
We have hundreds of California Avocado vegan recipes. Learn more about plant-powered eating.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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