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Crab Salad With Jicama, Avocado and Edamame

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  1. 1/2 cup shelled edamame
  2. 1/2 pound lump crab, picked over
  3. 1/2 cup julienned jicama
  4. 1 Hass avocado, diced
  5. 2 scallions, thinly sliced
  6. 2 tablespoons extra-virgin olive oil
  7. 1 tablespoon fresh lime juice
  1. In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes. Drain and cool under running water, then pat dry. Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice. Season with salt and pepper, toss gently and serve.
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