Print Options

Back to Avocado Malibu Salad >

Include these items:

Taste of Home Logo

Avocado Malibu Salad

 Avocado Malibu Salad
One of the first things I learned when I moved here from Oregon was to make light salads like this. They're practical, easy and delicious.
4 ServingsPrep: 10 min. + chilling


  • 1/4 cup sour cream
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1 cup diced cooked chicken
  • 1 can (8 ounces) pineapple chunks, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup frozen or canned crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon diced pimientos
  • 2 large avocados, peeled and sliced
  • 2 tablespoons lemon juice
  • Lettuce leaves
  • Red grapes, optional


  • In a large bowl, combine sour cream, curry powder and salt. Add the
  • chicken, pineapple, green pepper, crab and pimientos. Cover and
  • refrigerate for 1-2 hours. Just before serving, toss avocados with
  • lemon juice. Place avocados and crab mixture on lettuce. Garnish
  • with grapes if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 283 calories, 20 g fat (5 g saturated fat), 49 mg cholesterol, 145 mg sodium, 13 g carbohydrate, 5 g fiber, 14 g protein.

2 of 2

Avocado Malibu Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.