Crab and Guacamole Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Guacamole:
  • 3 avocados, halved, pitted and flesh diced
  • 1 small red onion, finely diced
  • 2 jalapenos, chopped
  • 2 Roma tomatoes, chopped
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • Salad:
  • 1 (1-pound) container jumbo lump crabmeat
  • 1/2 cup chopped hearts of palm
  • 1 cup frozen edamame, thawed
  • 1/2 cup finely diced fresh pineapple
  • 1/4 cup fresh pineapple juice
  • 1 bag mixed greens
  • Dressing:
  • 2 cups pineapple juice
  • 2 cups orange juice
  • 1/2 cup canola oil
Directions
  • Guacamole: Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste.

  • Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice.

  • Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth.

  • Assembly: Spread the guacamole out on a serving platter. Add a layer of the crab mixture and top with mixed greens. Drizzle with the dressing and serve.

  • Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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