2 cups jumbo lump crab meat (one 16oz container)
1 red onion
2 heads of bib leaf lettuce, washed and dried
1 yellow or red bell pepper, seeded and sliced into thin strips
1 ripe avocado, peeled and cubed
1 tablespoon coconut oil
1 tablespoon coconut or balsamic vinegar
3 tablespoons extra virgin olive oil
fresh ground pepper
Rinse crab well and set aside. Peel onion and cut in half. Slice using a sharp knife into thin half moon slivers. Heat coconut oil in a large skillet over medium high heat. Add slivered onion and cook until tender, translucent and beginning to brown – about 5 minutes. Remove from heat and let cool.
Chop lettuce and place in a large salad bowl. Add crab, yellow or red pepper, onion and avocado. Toss with oil and vinegar. Season with salt and fresh ground pepper.