Avocado And Crabmeat With Watercress



1 large ripe avocado

1/2 lb. cooked crabmeat, fresh or canned

1/2 cup watercress (thick stems removed)

1/3 cup low calorie mayonnaise

1 Tbsp. lemon juice

  1. Cut the avocado in half and remove pit. Halve each piece to get four pieces. Place 1 piece on each plate. Spoon one quarter of the crabmeat over each avocado portion.
  2. Place the watercress in a blender or food processor. Pulse several times to chop. Add the mayonnaise and lemon juice and process until the dressing is fairly smooth.
  3. Spoon some of the dressing over the crabmeat and serve the remainder on the side.
1 Serving: calories 170 total fat 12 g cholesterol 40 mg sodium 270 mg

Serves 4