Tiered Crab and California Avocado Salad with Avocado Cream


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Tiered Crab and California Avocado Salad with Avocado Cream
Ingredients
Avocado Cream:
1 medium California avocado, about 8 oz. peeled and roughly diced
2 tbsp. prepared herb vinaigrette
2 tbsp. sour cream
1 tbsp. fresh lemon juice
1/2 tsp. salt or to taste
1/4 tsp. black pepper or to taste freshly ground
Salad:
9 cups mixed baby salad greens
18 oz. fresh lump crab meat
2 medium California avocados, about 8 oz. each. sliced thinly
Fresh pea shoots or watercress sprigs, as needed for garnish
Directions
In a blender or food processor, puree avocado until almost smooth. Add vinaigrette, sour cream and lemon juice; puree until smooth. Season with salt and pepper.

Toss greens with half of Avocado Cream; divide half of the greens among 6 serving plates. On top of the greens, divide half of the crab among the plates. On top of the crab, divide half the avocado slices. Repeat layers with remaining greens, crab and avocado. Garnish each plate with dots of Avocado Cream and pea shoots or watercress sprigs.

Makes 6 servings.

Courtesy of the California Avocado Commission.
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