Avocado & Crabmeat Salad
By: Anonymous
Published: Friday, December 4, 2009 - 3:10am

Ingredients




1/2 pt. sour cream
4 tablespoons mayonnaise
3 tablespoons remoulade sauce
1 can asparagus
1 can black olives
1 pound crabmeat
1 can artichoke hearts, quartered
1 avocado
1 teaspoon Worcestershire sauce
Lemon juice
Olive oil

Preparation

1 Combine sour cream, mayonnaise, remoulade sauce and Worcestershire to make sauce. Put a little lemon juice and olive oil on avocado to prevent it from turning brown. Combine asparagus, black olives, crabmeat, artichoke and avocado. Pour sauce over salad and mix. Serve on lettuce leaf and garnish with cherry tomatoes.