LIMEY CRAB SALAD WITH TOMATOES AND AVOCADO

IMG_5781
Ingredients:  (serves 6)

  • 6 T fresh squeeze lime juice
  • 4 T extra virgin olive oil
  • 3 T vegetable oil
  • 1 1/2 T very finely chopped jalapeno
  • 1 1/2 T chopped cilantro (fresh), plus some extra for garnish
  • T honey
  • 1 tsp. minced garlic
  • Salt and freshly ground black pepper
  • 1 pound fresh lump crabmeat (get the best available)
  • 2 Hass avocados, diced small
  • 1/2 C minced red onion
  • 2 large heirloom tomatoes, cut into 6 1/2 inch thick slices
  • fresh tortilla chips for serving
  • favorite spring mix lettuce

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic.  Season well with salt and pepper.  Always Taste!!  Set aside.

In another small bowl, toss the crab with 3 to 4 tablespoon of the dressing and mix gently, breaking up some of the lumps of crab.  Salt and pepper to taste.   In a third small bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt & pepper.

Set out 6 dessert/salad plates.  Place a handful to salad greens on each place.  Place one slice of tomato on top of the salad greens, season with salt and pepper.  At this point, it is very helpful to have a ring mode!  If you have a mode, place it on top of the tomato and then add the avocado mixture (you need to divide the avocado mixture into 6 separate piles).  If you are using the mode, place the crab meat mixture on top (again separate the crab mixture into 6 separate piles).   Pat down the crab and avocado inside the ring mode and then lift the mode.  (If you do not have a mode, just pile on top each item, it will spill over slightly).  

Note:  You can stop at this point and wrap each plate with plastic wrap and store in the refrigerator until ready to serve.  When you remove from the refrigerator, there might be some water on the bottom, make sure you hold the mixture and tilt the plate to drain!

Garish with the extra chopped cilantro.  Drizzle the remaining dressing on top and serve with the homemade pita chips.

Homemade Pita Chips:

  • 1 package pita
  • 1/2 C olive oil
  • garlic salt

Cut approx. 6 pita’s into four pieces.  Gently pull each piece of pita apart, making two out of one.  Place each piece on a large baking sheet.  Brush with olive oil and sprinkle with garlic salt.  Bake at 400 degrees for about 10 minutes.  Keep an eye on them so that they don’t burn.  You can make these the day before and put into a zip lock bag!IMG_5779 IMG_5780

 

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6 Responses to LIMEY CRAB SALAD WITH TOMATOES AND AVOCADO

  1. Gail Schindler says:

    Thanks Mary. This was the best salad ever! Great flavors!

    Gail

    >

  2. Lyn Westphal says:

    That really sounds good. I will be sure to make it when I return

  3. Mitch Moccia says:

    This looks too delicious for words lol… Great job!!!

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