Crab Tomato And Avocado Salad Recipes

CRAB AND AVOCADO SALAD

Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Steps:

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams

CRAB AND AVOCADO SALAD

Crab and Avocado Salad image

I found this is the May 2005 issue of Shape magazine. I made it for supper last night and it was great! My 10-year-old had three helpings, but my other kids weren't big fans of it. It's definitely a grown-up dish. Just a note, I doubled the amount of avacado and used imitation crab meat.

Provided by Mindi Bunch

Categories Crab

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon fresh cilantro
4 tablespoons pineapple juice
1 dash Tabasco sauce
1/2 teaspoon Old Bay Seasoning
1 tablespoon canola oil
1/2 cup red bell pepper, diced
1/2 avocado, peeled & diced
1/2 cup tomatoes, diced
12 ounces fresh lump crabmeat
1/2 head dark green lettuce, shredded

Steps:

Whisk together dressing ingredients in small bowl and set aside.
Mix peppers, avocado, and tomato in a medium bowl. Fold in crab meat.
Place a cup of shredded lettuce in a large bowl and toss with dressing.
Divide greens equally onto 4 plates and top with crab mixture.
Drizzle additional dressing on top to taste.

Nutrition Facts : Calories 172.7, Fat 8.3, SaturatedFat 1, Cholesterol 66.3, Sodium 265.9, Carbohydrate 8.7, Fiber 3, Sugar 3.7, Protein 17

CHILE-LIME CRAB SALAD WITH TOMATO & AVOCADO

Chile-Lime Crab Salad With Tomato & Avocado image

Food & Wine 2008 Magazine, June 2008 edition. A fast & healthy classic combination. Sue Zemmanick, one of the best new chefs for 2008, mixes fresh crab, avocado and tomato with a vibrant, spicy dressing spiked with jalapeno peppers.

Provided by Manami

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
Season the dressing with salt and pepper.
In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt.
Top with the avocado and the crab and garnish with the cilantro.
Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
*To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
**Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

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