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Avocado, Crab and Cilantro Salad Recipe

Many people presume that salads are just for those who are on a diet or are watching their weight, however, eating salads is also a great way to boost your vitamin intake. Super-food salads only contain vegetables which are high in anti-oxidants, making it the perfect detox meal. In addition, almost any salad will give you at least three of your five-a-day.

If you want to incorporate more vegetables into your diet, then salads are a delicious and simple way to do it. Rather than having to make do with boiled, limp vegetables, why not make yourself a crunchy, fresh salad which is packed full of vitamins and nutrients? However, this might mean that you will have to find another time to catch up on your book or enjoy a game of Foxy Bingo, because if you follow the salad recipes below, you will no longer have to kill time waiting for your vegetables to boil. Instead, these meal plans will introduce you to fresh, crunchy raw vegetables as well as delicious grilled vegetables. You can have a salad any time of the year so why not try this  Avocado, Crab and Cilantro Salad.

Avocado, Crab and Cilantro Salad, The sweet richness of crab combines especially well with ripe avocado, fresh cilantro and tomato.  Frozen crabmeat is a good alternative to fresh and retains much of its original sweetness.

SERVES 4

Avocado, Crab and Cilantro Salad Ingredients:

  • 1 ½ lb small new potatoes
  • 1 sprig fresh mint
  • 2 lb. boiled crab, or 10 oz. frozen crab meat
  • 1 batavia or bibb lettuce
  • 6oz. young spinach
  • 1 large ripe avocado, peeled and sliced
  • 6oz. cherry tomatoes
  • Salt, pepper and nutmeg

DRESSING:

  • 5 tbsp. olive oil
  • 1 tbsp. lime juice
  • 3 tbsp. chopped fresh cilantro
  • ½ tsp. superfine sugar

Cooking Instructions:

  • Scrape or peel the potatoes.  Put in a deep Pan and cover with water, add a good pinch of salt, and sprig of mint.
  •  Bring to boil and simmer for 20 minutes.  Drain, cover and keep warm until needed.
  • Remove the legs and claws from each cooked crab.
  • Crack these open with the back of a chopping knife and then remove the white meat.
  • Turn the crab on its back and push rear section away with the thumb and forefinger of each hand.
  • Remove the flesh from inside the shell.
  • Discard the soft gills, the crab uses these gills to filter impurities in its diet.
  • Apart from these and the shell, everything else is edible both white and dark meat.
  • Split the central body section open with a knife and remove the white and dark flesh with a pick or skewer.
  • Combine the dressing ingredients in a screw-top jar and shake well.
  • Wash and spin the lettuces, then dress them.  Distribute between four plates.
  • Top with avocado, crab, cherry tomatoes, and warm new potatoes.
  • Season with salt, pepper and freshly grated nutmeg and serve.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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