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Crab and Avocado Tower Salad

Dmitry Rodov
Print Recipe
Course Salad
Cuisine French
Calories 250 kcal

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