Crab, Avocado & Tomato Salad - Salads - Recipes

Crab, Avocado & Tomato Salad
Serves 4


Try this fresh and savory crab salad with a hit of spice and light dressing!

You could also make this recipe and serve as a dip -- just chop the tomato and avocado, follow the recipe and serve with lightly fried tortilla chips.  Next blog/recipe, see how I make this recipe as a dip using shrimp (more budget friendly) in lieu of the crab, served with sun-dried tomato basil tortilla strips.

Recipe

Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped

1 teaspoon orange juice

1 tablespoon honey

1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped

1 tablespoons olive oil

2 tablespoons blended oil (I use Smart Balance)

Salt and freshly ground black pepper to taste

1/2 pound lump crab meat, picked over

2 avocados, peeled and sliced (divided by 4)

2 large vine-ripened tomatoes, 4 slices (1/2-inch each)
Garnish: Cilantro, chopped

 

In a small bowl combine the lime juice,  jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil.  Season with salt and pepper to taste. 

In a separate bowl add the crab, avocado and 1/2 of the dressing. Check for seasoning.

Place a tomato slice on each plate and top with the avocado and the crab mixture. Garnish with chopped cilantro and drizzle remaining dressing.