A great lunch …or a perfect addition to a brunch menu
Crab and Avocado Salad
Number of Servings: 4
Salad Ingredients:
1 can (120 grams) of lump crabmeat or crab salad meat, drained,
1 avocado, peeled, pitted, and cut into small cubes
1 tablespoon (15 mL) fresh lemon juice
¼ cup (60 mL) chopped green onions
¼ of an English cucumber, horizontally halved and seeded, cut into small pieces
½ cup (125 mL) finely chopped fresh tomatoes
1 stalk of celery, finely diced
1 tablespoon (15 mL) chopped fresh tarragon
1 tablespoon (15 mL) chopped fresh flat-leaf parsley
4 large slices of fresh tomatoes (3-4 inches in diameter; ¼ inch thick)
Leaf lettuce (red or green)
Sea salt; freshly ground black pepper
Lemon Tarragon Dressing:
1 clove of garlic, minced
1 tablespoon (15 mL) finely chopped fresh tarragon
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) Champagne or white wine vinegar
1 tablespoon (15 mL) mayonnaise
2 tablespoons (30 mL) plain Greek yogurt and/or buttermilk
Sea salt; freshly ground black pepper
Method:
- Make Dressing: Mix garlic, chopped tarragon, mustard, vinegar, mayonnaise and yogurt/buttermilk together. Season to taste.
- Place the crabmeat in a mixing bowl; gently stir in 2 tablespoons of the dressing.
- Prepare the avocado pieces, and mix with the lemon juice. Gently stir in the avocado into the crabmeat mixture.
- Add the green onions, cucumber, tomatoes, celery, and chopped herbs to the crab-avocado mixture and gently combine. Add some – or all – of the remaining dressing. Adjust seasonings to taste.
- Place a large tomato slice on each of four salad plates. Add a lettuce leaf. Mound the salad mixture on top of each tomato slice. Garnish with extra chopped herbs.
Questions and comments are always welcome alex@chilipeppersandpears.com
