Recipe: Avacado and Crabmeat Salad (using asparagus, artichokes and avacado)

AVACADO AND CRABMEAT SALAD

FOR THE SAUCE:
1/2 pint sour cream
4 tbsp. mayonnaise
3 tbsp. remoulade sauce
1 tsp. Worcestershire sauce
FOR THE SALAD:
1 avocado
Lemon juice
Olive oil
1 (15 oz.) can asparagus, drained
1 (15 oz.) can black olives (or to taste)
1 lb. crabmeat
1 (14 oz.) can artichoke hearts, quartered
FOR SERVING:
lettuce leaves
cherry tomatoes

Combine sour cream, mayonnaise, remoulade sauce and Worcestershire to make sauce.

Put a little lemon juice and olive oil on avocado (that has been peeled and cut in cubes) to prevent it from turning brown.

Combine asparagus, black olives, crabmeat, artichoke and avocado. Pour sauce over salad and mix.

Serve on lettuce leaf and garnish with cherry tomatoes.