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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.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 cup: 283 calories, 20g fat (5g saturated fat), 49mg cholesterol, 145mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 14g protein.

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