Ingredients:
- oz Lump Crab Meat (high-quality, picked over for shells)
- large Ripe Avocados
- medium Celery stalk (finely diced)
- tablespoon Red Onion (very finely minced)
- tablespoons Fresh Parsley (chopped)
- tablespoons Fresh Lime Juice
- /4 cup Extra Virgin Olive Oil
- teaspoon Dijon Mustard
- /2 teaspoon Honey or Maple Syrup
- /4 teaspoon Fine Sea Salt (or to taste)
- /8 teaspoon Freshly Ground Black Pepper (or to taste)
- Microgreens or Cilantro (for garnish)
Instructions:
- Prepare the Vinaigrette: In a medium bowl, whisk together the lime juice, Dijon mustard, honey/maple syrup, salt, and pepper until emulsified. Slowly drizzle in the olive oil while whisking constantly to create a smooth dressing. Set aside.
- Prep Aromatics: Finely mince the red onion/shallot, finely dice the celery stalk, and chop the fresh parsley.
- Prep the Avocado: Halve and pit the avocados. Scoop the flesh into a large mixing bowl.
- Dress the Avocado: Immediately toss the avocado gently with about one-third of the prepared vinaigrette to prevent browning.
- Combine Solids: Add the minced onion/shallot, diced celery, and parsley to the avocado mixture. Gently fold these in.
- Introduce the Crab: Add the lump crab meat to the bowl. Using a rubber spatula, fold the ingredients together with the lightest touch possible to keep the lumps intact.
- Final Seasoning & Rest: Drizzle the remaining dressing over the salad. Gently fold one last time to combine. Cover and allow to rest at cool room temperature for 15 minutes to allow flavours to meld.
- Serve: Spoon the Avocado and Lump Crab Salad onto serving plates, perhaps alongside toasted sourdough crostini or crisp endive leaves. Garnish with microgreens.