It's time for Potluck at IHCC, something I look forward to each month. As usual, I am a sucker for Nigella recipes. This one has been on the radar for a while and with the summer heat, it's a perfect cool and light lunch dish.
Next time I would buy different quality crab meat for the salad and maybe add caramelized onions. The large chunks of avocado were delicious. You know, I am never sure if where avocado falls in the scheme of healthy foods. Some say it's very low in calories but high with cholesterol. I just don't know. Either way, I don't think I eat enough to kill me.
Crab and Avocado Salad
from Nigella Express
* 2 tablespoons mirin
* 1/2 teaspoon wasabi paste
* 1 tablespoon rice vinegar
* Few drops sesame oil
* 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
* 1 1/4 cups crabmeat
* Approximately 1 teaspoon lime juice
* 5 cups salad mix
* 1 ripe avocado
* 1 to 2 teaspoons chopped chives
Whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later. Be sure to use a bowl large enough to accommodate the crab meat.
Add crab and fork it through, mixing thoroughly. Add lime juice and then the salad leaves and toss well to mix.
Using a rounded half spoon measure, scoop out curls or humps of avocado and place on top of the salad. Give a squirt of lime juice over the salad.
Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.
I halved all qualities since its just the two of us. Surf over to IHCC and see what July Potluck dishes are being served. I am also sharing this with Beth Fish's Weekend Cooking Series.
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