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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Posted by on Jul 17 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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