We had a small reprieve from typical summer weather but it’s starting to really heat up again over here in Los Angeles. When the heat sets in, I just don’t have the desire to cook anything that requires heat. That is where this salad comes in. I created it on the fly, just going by what my mom used to make (minus the raging amount of mayonnaise she used to pile on) and improvising this and that along the way. I liked the salad so much I made it again the next day.

Crab, Mango & Avocado Salad
You’ll Need:
1 can of lump crab/1 package of imitation crab (1 lbs of fresh crab?)
1 avocado, diced
1 shallot, sliced into teeny weeny rings
1 mango, diced
1 tablespoon of mayo (alt: veganaise, garlic aioli)
1 teaspoon garlic powder
pinch of onion powder
splash of lemon or lime juice
Romaine hearts, washed & chopped
A grind or two of fresh black pepper

Get a big ass bowl.
Toss your ingredients into said bowl.
Mix it all up.
Enjoy on crackers. (I’m partial to Elki water crackers, but I’m spoiled)