Avocado And Crabmeat Salad - cooking recipe

Ingredients

2 ripe firm unblemished avocados
juice of 1 lime
salt
2 red ripe medium size tomatoes
Crab Mayonnaise Mexicaine (see recipe)
finely chopped parsley (for garnish)

Preparation

Peel the avocados; cut them in half and discard the pits.
Cut each half into 6 wedges.
Squeeze the lime juice over the wedges to prevent discoloration.
Sprinkle the wedges lightly with salt. Core the tomatoes and cut each tomato into 8 wedges.
Sprinkle each wedge lightly with salt.
Spoon equal portions of the crab mixture on each of 4 luncheon plates.
Garnish each serving with 6 avocado slices and 4 tomato wedges.
Sprinkle with chopped parsley and serve.
Yield:
4 servings.