Crab, Mango and Avocado Salad
Yield: 4 servings
¾ cup diced mango
¾ cup diced avocado
10 oz. Dungeness crab meat
4 Tbs. pomegranate reduction or light syrup
4 Tbs. citrus-flavored vinaigrette
4 Tbs. chive oil (see recipe below)
½ cup micro greens or spicy sprouts tossed in a small amount of the citrus vinaigrette, for garnish
To create the “tower,” place a 2-inch ring mold on a serving plate. Spoon 2 heaping tablespoons of diced mango into the mold. Layer 2 heaping tablespoons of avocado on top of the mango into the mold. Finish with 1 ½ ounces of Dungeness crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on top of the mold, apply pressure, and gently slide the ring mold up and off of the salad. Rinse and dry the mold before moving on to the remaining plates.
Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette, and chive oil on the plate and around the tower.
Chive Oil
2 bunches fresh chives
½ cup vegetable oil
Blend the chives and oil in a blender for 5 minutes. Place the finished oil into a squirt bottle and set aside. The oil may be made a day ahead of time.
