Tiered Crab and California Avocado Salad with Avocado Cream

Tiered Crab and California Avocado Salad with Avocado Cream Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Servings: 6

Introduction

This Tiered Crab and California Avocado Salad with Avocado Cream is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. The creamy avocado dressing adds a rich and luxurious flavor to the salad, while the fresh lump crab meat and avocado slices provide a burst of freshness and texture. This salad is sure to impress your guests and leave them wanting more.

History

This recipe is a modern twist on the classic crab salad, with the addition of creamy avocado dressing and layers of avocado slices. Avocado is a popular ingredient in California cuisine, and its creamy texture and mild flavor pair perfectly with the sweet and delicate crab meat. This salad is a celebration of the fresh and vibrant flavors of California, and it is a perfect dish to enjoy during the summer months.

Ingredients

avocado cream
1 california avocado, approximately 8 oz (227 g), roughly diced
2 tbsp prepared herbed vinaigrette
2 tbsp sour cream
1 tbsp fresh lemon juice
0.5 tsp salt, or to taste
0.25 tsp freshly ground black pepper, or to taste

Salad

9 cups mixed baby salad greens
1.13 lb (513 g) fresh lump crab meat
2 california avocados, approximately 8 oz (227 g) each, thinly sliced
Fresh pea shoots or watercress sprigs, as needed for garnish

How to prepare

In a blender or food processor, blend the avocado until it becomes almost smooth.
Add the vinaigrette, sour cream, and lemon to the blender; continue blending until the mixture becomes smooth.
Season with salt and pepper.
Toss the greens with half of the avocado cream.
Divide half of the greens among 6 serving plates.
On top of the greens, divide half of the crab among the plates.
On top of the crab, divide half of the avocado slices.
Repeat the layers with the remaining greens, crab, and avocado.
Garnish each plate with dots of avocado cream.

Variations

Add diced tomatoes or cucumbers to the salad for extra freshness and crunch.
Substitute shrimp or lobster for the crab meat for a different flavor profile.
Top the salad with toasted nuts or seeds for added texture and flavor.

Cooking Tips & Tricks

Make sure to use ripe avocados for the cream and salad. Ripe avocados should yield slightly to gentle pressure when squeezed.

- Be gentle when tossing the greens with the avocado cream to avoid crushing the delicate leaves.

- For the best flavor, use fresh lump crab meat instead of canned crab meat.

- Garnish the salad with fresh watercress sprigs for a pop of color and peppery flavor.

Serving Suggestions

This salad can be served as a light and refreshing appetizer or as a main course for a special lunch or dinner. Pair it with a glass of chilled white wine or a citrusy cocktail for a perfect summer meal.

Cooking Techniques

Blend the avocado cream until smooth and creamy for a silky dressing.

- Layer the salad ingredients in a tiered fashion for an elegant presentation.

- Garnish the salad with dots of avocado cream for a decorative touch.

Ingredient Substitutions

Use Greek yogurt or mayonnaise instead of sour cream for a different flavor.

- Substitute lime juice for lemon juice for a tangy twist.

- Use mixed greens or arugula instead of baby salad greens for a peppery flavor.

Make Ahead Tips

The avocado cream can be made ahead and stored in the refrigerator for up to 2 days.

- The salad greens can be washed and dried ahead of time and stored in an airtight container in the refrigerator.

Presentation Ideas

Serve the salad on individual plates for a sophisticated presentation. - Garnish the salad with edible flowers or microgreens for a decorative touch. - Drizzle extra avocado cream on top of the salad for a luxurious finish.

Pairing Recommendations

Pair this salad with a crisp and refreshing Sauvignon Blanc or Chardonnay for a perfect match.

- Serve the salad with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 1 day.

- Do not freeze the salad, as the avocado and crab meat may become mushy when thawed.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 9g

- Sugars: 2g

Fats

- Total Fat: 32g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 45% DV

- Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains shellfish (crab)

Summary

This Tiered Crab and California Avocado Salad with Avocado Cream is a nutritious and delicious dish that is rich in healthy fats, protein, and vitamins. It is a great source of fiber and essential nutrients, making it a satisfying and wholesome meal.

Summary

This Tiered Crab and California Avocado Salad with Avocado Cream is a luxurious and elegant dish that is perfect for a special occasion or a fancy dinner party. The creamy avocado dressing, fresh lump crab meat, and avocado slices come together to create a delicious and satisfying salad that is sure to impress your guests. Enjoy this salad as a light and refreshing appetizer or as a main course for a special meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Tiered Crab and California Avocado Salad with Avocado Cream. It was a sunny afternoon in the early 1980s, and I had just finished browsing through a magazine that I had picked up at the local grocery store. As soon as I laid eyes on the vibrant colors and elegant presentation of the dish, I knew that I had to try it out for myself.

Growing up in a small coastal town in California, I was no stranger to fresh seafood and avocados. My family had a tradition of gathering at the beach every summer for a seafood feast, where we would cook up all sorts of delicious dishes using the bounty of the ocean. I learned many of my cooking skills from my own mother, who was an excellent cook and had a knack for experimenting with new recipes.

When I first started cooking on my own, I would often turn to cookbooks and magazines for inspiration. This particular recipe caught my eye not only because of its stunning presentation, but also because it combined two of my favorite ingredients – crab and avocados. I knew that this dish would be the perfect addition to our family's summer seafood feast.

I set out to gather all of the necessary ingredients for the salad – fresh crab meat, ripe California avocados, cherry tomatoes, red onion, and a few other key components. As I worked my way through the recipe, I found myself enjoying the process of creating something beautiful and delicious from scratch.

The most challenging part of the recipe was creating the avocado cream, which required blending ripe avocados with a few other ingredients to achieve a smooth and creamy texture. I had never made anything quite like it before, but I was determined to get it right. After a few attempts and some adjustments to the recipe, I finally achieved the perfect consistency and flavor for the cream.

As I assembled the layers of the salad – alternating between creamy avocado, juicy crab meat, and crisp vegetables – I couldn't help but feel a sense of pride in my creation. The vibrant colors and textures of the dish came together beautifully, creating a visually stunning masterpiece that was almost too beautiful to eat.

When my family gathered for our summer seafood feast that year, I proudly presented my Tiered Crab and California Avocado Salad with Avocado Cream. The looks of awe and admiration on their faces made all of the hard work and effort worth it. As we dug into the salad, the flavors exploded in our mouths – the sweet and savory crab meat paired perfectly with the creamy avocado and tangy tomatoes.

From that day on, this recipe became a staple at our family gatherings. I would often make it for special occasions and dinner parties, impressing guests with its elegant presentation and delicious taste. Over the years, I have shared the recipe with friends and neighbors, who have all raved about its unique flavors and beautiful presentation.

As I look back on that sunny afternoon in the 1980s when I first discovered this recipe, I can't help but feel grateful for the joy and satisfaction that cooking has brought into my life. Through experimenting with new recipes and ingredients, I have not only honed my cooking skills, but I have also created lasting memories with my loved ones. And for that, I am truly thankful.