Here’s a delightful tasty Crab Avocado Salad that I love to prepare when I’m craving a fancy salad. What I’m looking for in a salad is anything but boring! Mostly, something that just plain tastes good with no one component overwhelming the others. It can’t be one-note and the dressing has to have some panache. Also, there needs to be a certain level of originality, even if the salad has been around for years. This Crab Avocado Salad is good for anytime of year. The mix of fresh crab (I buy mine at Trader Joe’s or Costco), avocado and juicy heirloom tomatoes is a classic combination. But my version makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. Yes, jalapeño, I love me some jalapeño what about you?
Actually I’m feeling spicy this year! Heck it’s 2015 and it’s time to add a new recipe to your Salad Menu…
Ali in the Valley
Instructions
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro (plus cilantro leaves for garnish)
- 1 tablespoon chopped basil (plus leaves for garnish)
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat (picked over)
- 1 1/2 Hass avocados (diced (1/2 inch))
- 1/3 cup minced red onion
- 1 large heirloom tomato (cut into four 1/2 inch-thick slices)
Directions
- Dressing: In a small bowl combine the lime juice with the olive oil, vegetable oil,
- and jalapeño, chopped cilantro, chopped basil, honey and garlic.
- Season the dressing with salt and pepper.
- In a separate small bowl, toss the crab with 3 tablespoons of the dressing
- and season with salt and pepper.
- In a medium bowl, gently toss the avocado with the red onion
- and 2 tablespoons of the dressing; season with salt and pepper.
- Place a tomato slice on top of on each plate and season with salt.
- Top with the avocado and the crab
- Garnish with the cilantro and basil
- Drizzle the remaining dressing on top and serve on a bed of your favorite lettuce.
