Crab, Spinach and Avocado Salad with Tabasco-Lime Dressing
(from Skinny Meals in Heels by Jennifer Joyce)
(10 WW ProPoints per serving)
2 handfuls fresh chunky breadcrumbs
150g baby spinach
1 ripe avocado, cut into chunks
200g cherry tomatoes, halved
4 spring onions, thinly sliced
For the dressing
juice 2 limes
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp tabasco
1 tbsp honey
Preheat the oven to 200C.
Spread the breadcrumbs evenly on a baking sheet. Spray with a little cooking spray and season with salt and pepper. Bake for 5 mins until golden and crisp.
Divide the spinach, avocado, tomatoes, spring onion and crab meat between 4 plates
Make the dressing: Mix all the ingredients together in a small bowl and season. Pour over enough dressing to coat the salad and when ready to eat, scatter with the breadcrumbs. If packing for lunch, pack the breadcrumbs and dressing separately and sprinkle over a lunchtime.