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Crab and Avocado Salad from Parkshore Grill

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Daytime

Published: May 7, 2009

8 oz. Jumbo Lump Crabmeat
½ cup Diced Seeded Cucumber
½ cup Diced Seeded Tomato
½ cup Diced Avocado
¼ cup Citrus Vinaigrette (recipe follows)
Spring Greens Salt and Pepper

Notes:
Toss Crabmeat with Citrus Vinaigrette. Layer the dressed Crabmeat with Diced Vegetables and Avocado alternatively in a 3" PVC Pipe.

Top the Salad with Spring Greens lightly tossed with extra virgin olive oil, salt and pepper.

garnish the plate with mango sauce

Citrus Vinaigrette

2 Lemons (juice and zest)
2 Limes (juiced)
1 Orange (juiced)
1ea. Shallot (diced)
1Tbsp Dijon Mustard
¼ cup Rice Wine Vinegar
1 cup Canola Oil
Taste Salt and White Pepper

Puree all ingredients in blender adding the Canola oil slowly at the end.

Mango Sauce

3 Mangos Diced
1/4 Cup Sugar
1/4 Cup Mai Poi
1 Cup Rice Vineagr
1 Cup Rice Wine

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