Crab Salad With Lime And Avocado And Creamy Lemon-chive Dressing

Ingredients

1 pound (2 cups) fresh cooked lump crab meat

Grated zest of 2 limes or lemons, preferably organic

1/4 cup Creamy Lemon-Chive Dressing (see below)

Fine sea salt

Coarse, freshly ground black pepper

1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)

2 celery ribs, finely minced (about 2 cups)

1/4 cup minced fresh cilantro, chervil, or parsley leaves

1/4 teaspoon Red Hot Salt (page 307) or fine sea salt

1 large ripe avocado, halved, pitted, peeled, and cut into very thin half-rounds

4 thin slices sourdough bread, toasted, for serving

Creamy lemon-chive dressing:

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon fine sea salt

1 cup light cream

1/3 cup finely minced fresh chives

Lemon zest

Salad-as-a-meal

Spark Recipes

View Full Recipe