Crab and Avocado Tower Salad
Ingredients
- 4 oz. Jumbo crab meat
- 1 tbsp. Mango salsa - link on the bottom of the page
- 1 tsp. Fresh yuzu juice
- ¼ tsp. Ground black pepper
- 1 Avocado ripe
- ¼ tsp. Salt
- micro-greens
- Olive oil extra virgin
Instructions
- Peel the avocado, cut out the core and slice about 1 inch of the avocado off the bottom.1 Avocado
- Make the crab salad – combine crab meat, mango salsa, yuzu juice, extra virgin olive oil, salt and ground black pepper.4 oz. Jumbo crab meat, 1 tbsp. Mango salsa - link on the bottom of the page, 1 tsp. Fresh yuzu juice, ¼ tsp. Salt, Olive oil, ¼ tsp. Ground black pepper
- Stuff the avocado halves with crab salad.
- Decorate the serving plate with micro-greens, and arrange the avocado halves with crab salad on top.micro-greens
- Drizzle with extra virgin olive oil.Olive oil
Chunky Mango Salsa
recipe
Recipe of Chunky Mango Salsa
What is chunky salsa? This chunky salsa recipe is not like smooth salsa, it's like pico de gallo and made with tomatoes, cilantro, onion, and peppers. Rather than finely mincing the ingredients and blending them into a smooth texture, chunky salsa uses diced ingredients and has a chunkier texture.
See the GuideVideo Guide
Fun Fact:
Scientifically speaking, the avocado is a large berry containing a single large seed. Equally bizarre, avocado trees are partially self-pollinating. Avocados are cultivated in tropical and Mediterranean climates of many countries, but Mexico is the leading producer of avocados, supplying 32% of the world’s total.