Crab and Avocado Salad with Tomato-Horseradish Vinaigrette
By David Harbilas
Though this recipe appears to be lean on tomatoes, there is no doubt that it would lack something without them.
Avocados are known for being loaded with fat, which usually calls for something to cut through the richness.
A sauce made from pureed tomatoes, horseradish root and lemon juice is sweet, a little hot, and slightly acidic.
serves 2
- 3 avocados, diced
- juice of ½ lime
- 2 tablespoons diced red onion
- 4 ounces crabmeat, picked clean and flaked
- juice of 1 lemon
- ½ cup extra virgin olive oil
- 2 red tomatoes, peeled and seeded
- ¼ cup grated fresh horseradish
- salt and pepper to taste
In a bowl, combine the avodaco with the lime juice, red onion, 2 tablespoons of extra virgin olive oil and salt and pepper to taste. In another bowl, combine the crabmeat with 1 tablespoon of lemon juice and 2 tablespoons of olive oil and salt and pepper to taste.
Place the tomatoes in a blender with the remaining lemon juice, horseradish, salt and pepper to taste and blend to a smooth puree. With the motor running, drizzle the remaining olive oil into the tomato mixture. To assemble, place ring molds on two plates and spoon a layer of the avocado on the bottom of the mold, followed by the crab mixture. Remove the mold and spoon the vinaigrette around the salad.
