Crab and Guacamole Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 52
- Saturated Fat
- 6
- Carbohydrates
- 58
- Dietary Fiber
- 16
- Sugar
- 31
- Protein
- 30
- Cholesterol
- 110
- Sodium
- 1777
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.