Friday, June 21, 2013

Crab & Avocado Salad

Now that summer is officially here, I've found the perfect salad to enjoy on a hot night. Not too heavy, but loaded with flavor. So tasty with a cold, crispy glass of sauv blanc.

Crab & Avocado Salad
Picture from and recipe adapted from and

1/2 pound haricot vert or green beans, halved
1 pint cherry tomatoes
1 avocado
1/2 cup diced mango
1/2 cup sliced hearts of palm
About 2 hearts of romaine, chopped
3 tablespoons mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh, chopped chives
1/2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
salt and pepper
1/2 pound lump crab meat

Bring a saucepan of salted water to a boil. Add the haricot vert and cook until crisp-tender, 3-5 minutes. Drain and run under cold water to stop cooking.

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste.

Toss the crab meat with a heaping tablespoon of the dressing.  Combine the romaine, haricot verot, tomatoes, avocado, mango, and avocado in a bowl and toss with a couple tablespoons of dressing. Divide the salad mixture into bowls and top with crab meat. Serve with lemon wedges and additional dressing on the side.