Crab & Avocado Salad
Picture from www.foodtv.com and recipe adapted from www.foodtv.com and www.finecooking.com
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.
