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Hass Avocado Salad with Maryland Lump Crabmeat, Trio of Peppers and Crisp Frise (cover)
1 Min Read
Diane Ridge
Yield: 4 portions
Dress ing:
1⁄4 cup olive oil
1 Tbsp. lime juice
1 tsp. balsamic vinegar
1⁄2 tsp. Dijon mustard
1⁄4 tsp. salt, divided
1⁄4 tsp. ground black pepper, divided
Crab sala d:
1⁄4 cup mayonnaise
2 Tbsps. Dijon mustard
1 tsp. paprika
8 oz. lump crab meat
1 cup red, yellow, green bell peppers,
chopped
1 fully-ripened avocado (about 8 oz.)
1⁄2 tsp. lime zest, grated
1 tsp. lime juice
1⁄2 cup plum or grape tomatoes, chopped
4 small sprigs frisée
To prepare dressing: In a cup whisk together olive oil, lime juice, balsamic vinegar, mustard and 1⁄8 tsp. each salt and pepper; set aside.
For crab salad: In a small bowl, combine mayonnaise, mustard, paprika and 1⁄8 tsp. each salt and pepper. Gently fold in the crab and peppers.
Seed, peel, and chop avocado. In another small bowl, combine avocado, lime zest, lime juice and 1⁄4 tsp. each salt and pepper.
To serve: Place a 21⁄2- to 3-inch open square or round mold on a salad plate. Pack 1⁄4 of the crab salad into the mold; top with 1⁄4 of the avocado salad. Remove mold and repeat to make 3 more salads. Top each with a quarter of the tomato and a frisée sprig. Whisk dressing and drizzle over frisée and around the plate; serve.
Recipe from Astrid Auchmuty, senior, Johnson & Wales University, Providence, RI, for the “Fiesta Time” Avocados from Mexico Student Recipe Contest, 2007.
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