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Serves 4


2 avocadoes, peeled, destoned and chopped
2 cups condensed potato soup
1/2 lb. fresh crabmeat
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. lemon juice
1 loaf sourdough bread
4 cloves elephant garlic, finely crushed
1 tbsp. fresh parsley, finely chopped
1 tbsp. pimientos, finely chopped
3 tbsp. salted butter
4 cooked skinless and boneless chicken breasts, cut into 1 inch chunks
1/2 lb. potatoes, peeled and diced
2 tbsp. garlic mayonnaise
1 tbsp. paprika
1 bag salad greens to serve


Heat potato soup. Allow to cool and chill in fridge.

Using a food processor, combine avocadoes, potato soup, crabmeat, salt, black pepper and lemon juice until smooth. Pour into soup bowls and chill until needed.

Fry parsley, garlic and pimientos in butter for 3 minutes. Slice sourdough loaf and spread garlic butter on each slice. Warm in a microwave when needed.

Combine chicken, potatoes, garlic mayonnaise and paprika. Mix well. Arrange lettuce on a serving dish and spoon chicken mixture onto lettuce. Serve avocado and crab soup chilled as a starter. Follow with the chicken potato salad as the main course with the garlic bread on the side.