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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Crab Salad With Citrus Fruit
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Crab Salad With Citrus Fruit

Nutrition & Movement

Savor this summery salad year-round. Besides its visual appeal and delicious taste, it's loaded with nutrients, included healthy fats and lots of essential vitamins and minerals.

Prep Time: 20 Min
Ready In: 20 Min

Ingredients:

  • 2 small oranges
  • 1 ripe avocado
  • 1 cucumber
  • 1 cup canned crab meat
  • 1 tablespoon mayonnaise
  • Fresh parsley, chopped finely
  • Fresh chives, chopped finely
  • Salt and pepper
  • Several rocket leaves (also called arugula)

Directions:

  1. Peel the oranges and cut into quarters.
  2. Peel and slice the avocado and cucumber.
  3. Strain the crab and flake it with a fork.
  4. Mix the crab with the mayonnaise, adding fresh parsley, chives and salt and pepper, to taste.
  5. In a tall, wide glass, place the orange, avocado and cucumber. Top with the crab mixture.
  6. Garnish with the rocket leaves.

This recipe is courtesy of Gourmandize.com.

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