Crab, Avocado and Cashew Salad

PREP TIME
N/A
DIFFICULTY
N/A
COOK TIME
N/A
SERVINGS
5 - 6
INGREDIENTS

  • 3 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon freshly squeezed limejuice
  • ¼ teaspoon Dijon mustard
  • 1/8 teaspoon ground chipotle chile
  • ¾ teaspoon kosher or sea salt, or to taste
  • 1 pound jumbo lump crab, picked over to remove any cartilage or shell
  • 2 tablespoons coarsely chopped sour cherries
  • 2 teaspoons chopped fresh tarragon
  • ½ cup coarsely chopped raw, unsalted cashews
  • 1 ripe Avocado From Mexico, halved, pitted, meat scooped out and diced
  • Black, rye or bread of your choice cut into squares, lightly toasted

PREPARATION
  • In a large bowl combine the olive oil, vinegar, lime juice, Dijon, chili powder and salt and mix well with a fork or whisk until fully combined or emulsified.
  • Incorporate the crabmeat, sour cherries, tarragon and cashews and mix well.
  • Lastly add the diced avocado, gently toss to coat and taste for salt.

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