Crab and Avocado Salad
Directions
- In a blender lime juice, zest, green chili, honey, salt, and pepper. Combine then slowly drizzle in olive oil until emulsified.
- Combine crab, corn, red onion, and poblano in bowl with portion of vinaigrette.
- Place in avocado half on chilled plate then serve.
Ingredients
- 1 ea Peak Fresh Produce® Avocado, cut in half, seed removed
- 1/2 cup Empire's Treasure® Crabmeat, Lump
- 1/4 cup corn, fresh, removed from cobb
- 1/4 cup papaya(s), fresh, small dice
- 3 tbsp Peak Fresh Produce® Onion(s), Red, small dice
- 1 ea Peak Fresh Produce® Poblano Peppers, roasted, seeded, peeled, chopped
- 2 ea Peak Fresh Produce® Lime(s), juice and zest
- 1 ea Nature's Best Dairy® egg yolk
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
- 1 tbsp Guest House® honey
- 1/4 cup Contigo® green chili, drained
- 8 oz Piancone Epicureo® unfiltered extra virgin olive oil
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
