The Fort Bend Foodie 07/17/13
Here is a refreshing summer salad that’s kind of different and easy to make.
Peach, Avocado and Crab Salad
• ½ lb. lump crabmeat, picked over
• 1 Tbs. lime zest
• 1 Tbs. lime juice
• 1 Tbs. low-fat mayonnaise
• 1 tsp. Dijon mustard
• ¼ tsp. cayenne pepper
• ¼ cup Granny Smith apple, diced – slice the rest to use as garnish
• 2 green onions, thinly sliced
• 2 tsp. honey
• 3 peaches
• 2 avocados
• 1 cup arugula
• smoked paprika for garnish
Combine first 8 ingredients in med. Bowl. Refrigerate.
In small food processor, puree honey and 1 roughly chopped peach until smooth. Season with salt & pepper to taste. Set aside.
Slice remaining 2 peaches into 8 equal slices. Slice avocados into 8 equal slices. Divide peach and avocado slices evenly among 4 plates. Place arugula evenly on top of peach & avocado slices. Divide crab salad evenly and mound on top of arugula. Drizzle peach puree over composed salad. Garnish with extra apple slice & sprinkle with smoked paprika.
Makes 4 servings.
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