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.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
First off, Thank You to all the nice people who have checked on us through this blog, Instagram and Twitter. It's very much appreciated...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...