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Ingredients


1 each avocado
2 ounces of lump crab meat
2 lemons
salt and Pepper
Extra virgin olive oil
1 each celery stalk
1/2 white onion

Crab and avocado salad with lime vinaigrette

Preparation


Remove the avocado pulp from his own shell and don't discard the shell, place the avocado in the bowl mixed with the lump crab meat, adding the fine chopped celery, onion seasoned with seas salt and pepper let sit in the refrigerator for 30 minutes, and prepare the lemon citronette, by squeezing the lemons juices and strain it into a blender, add salt for taste and white pepper emulsion at high speed with extra virgin olive until smooth consistency. Filled the avocado shells with the crab mixture dressed with the lime citronette and garnished with diced tomatoes and parsley leaf.


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