Saturday, November 2, 2013

Crab Avocado Mango Salad with Pomegranates

Crab avocado mango salad
Take one:
Crab avocado with mango salsa in a citrus dressing garnished with pomegranates

Crab avocado mango salad
Take two:
Add arugula to the crab salad

Take three:
Stuffed avocado with crab. Add arugula as a base to help the avocado sit and not roll around on the plate

Crab avocado mango salad


- 1 Fresh crab meat (I harvest my own crab out of the Pacific Ocean, cook and clean it myself)
- 1/2 mango
- 1/4 of a whole orange, just the juice
- 1/3 cup red sweet onions chopped
- 2 tablespoons of cilantro
- 1 teaspoon of cumin
- 1 whole lime - juice
- 1/2 teaspoon of lime rind
- 1 small jalapeno chopped fine
- 2 avocados cut in half
- 2 tablespoons olive oil
- 1/2 fresh pomegranate

Crab avocado mango salad

Make the salsa first

In a bowl mix the olive oil, lime juice, lime rind, orange juice, cumin, jalapeno, cilantro, red onions, and chopped mango. Put that in the fridge to marinate while you work on the crab and avocado.

Crab avocado mango salad

Cut the avocado any way you want. Cut it 1/2 and stuff it. Slice it in small strips and plate it. Toss it in a salad.

Crab avocado mango salad

Tossed avocado and crab salad

Crab avocado salad

Say hello to my friends from the Pacific Ocean.

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