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:

1. Make Dressing: Mix garlic, chopped tarragon, mustard, vinegar, mayonnaise and yogurt/buttermilk together.   Season to taste.
2. Place the crabmeat in a mixing bowl;  gently stir in 2 tablespoons of the dressing.
3. Prepare the avocado pieces, and mix with the lemon juice. Gently stir in the avocado into the crabmeat mixture.
4. 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.
5. 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 ^[1]