Crabmeat and Avocado Salad

The superb taste and texture of crab and the richness of the avocado combine to make this light main dish salad a delightful summer entrée.

Ingredients

Dressing:

1/3 cup olive oil

3 tablespoons lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

2 teaspoons Dijon mustard

1 tablespoon chives, chopped

1 teaspoon fresh dill, chopped

Salad:

6 cups mixed baby greens

1 large avocado, peeled and diced

1/2 cup celery, sliced

8-12 ounces cooked crabmeat

2 large tomatoes, cut into wedges

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.

Directions

Dressing:
In a small bowl whisk together all ingredients. Season with salt and pepper to taste. Set aside.
Salad:
Place greens, avocado and celery in a large bowl. Toss with desired amount of dressing. Divide between 4 plates. Top salads with crabmeat. Garnish with tomato wedges. Drizzle with some more dressing.
Serves: 4