This avocado crab salad with lemon flavorings is simple and appealing. The avocado bowls anchor and enrich this lively, colorful dish. This dish is very light and refreshing.
Servings: 4
- 1 pound (2 cups) fresh cooked lump crabmeat
- Grated zest of 2 limes or lemons, preferably organic
- 1/4 cup Creamy Lemon-Chive Dressing (recipe follows)
- Fine sea salt
- Coarse, freshly ground black pepper
- 1 orange or red bell pepper, trimmed, seeds removed, and minced
- 2 celery ribs, finely minced (about 2 cups)
- 1/4 cup minced fresh cilantro, chervil, or parsley leaves
- 2 large ripe avocado, halved, pitted
- Creamy Lemon-Chive Dressing
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1 cup light cream
- 1/3 cup finely minced fresh chives
- Lemon zest
Directions:
1. For the Creamy Lemon-Chive Dressing: In a jar, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives, and lemon zest. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)
2. For the Salad: In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.
3. In another bowl, combine the bell pepper, celery, cilantro and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.
4. Mound the salad in the center of avocado halves. Serve
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