Family Foods

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California Salad
Makes 8. Sobeys
By Sobey's


  1. Loosen chunks of crab and roughly chop. Add pesto and
    2 tsp (10 mL) lemon juice; toss until evenly coated.
  2. Slice each avocado half into 8 slices. Arrange on a platter. Brush with remaining lemon juice. Arrange tomato and cucumber slices on platter. Mound crab salad in centre of platter; drizzle with dressing.


  • 2 pkgs (454 g) Flake Style Crab Flavoured Alaskan Pollock
  • 2 tbsp (30 mL) Pesto
  • 1 tbsp (15 mL) Lemon juice, divided
  • 1 avocado, halved, pit removed and peeled
  • 2 vine-ripened tomatoes, thinly sliced
  • 1 English cucumber, thinly sliced
  • 3 tbsp (45 mL) sun-dried tomato dressing