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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
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
