Crab, Avocado & Tomato Salad
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.
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.