Crab Salad with Watercress, Avocado and Strawberries


Crab Salad with Watercress, Avocado and Strawberries


This salad is a playful combination of colors and textures. Tender crab, sweet strawberries, crispy apple and creamy avocado are just a few of the yummy ingredients. The watercress adds a bright green color and crunch to offest the red of the strawberries and cherry tomatoes. It's beautiful, delicious and daring, a perfect task for two!



1 small bunch watercress, rinsed, stemmed & patted dry
1/2 red onion, (1/4 c.), finely chopped
1/2 Fuji apple (1/2 c.), finely chopped
1/2 pint strawberries, chopped
1/2 pint cherry tomatoes
1 ripe avocado, chopped into small cubes
4 oz. fresh crab meat


1 tbslp. Extra Virgin olive oil
1 tblsp. orange juice
Juice of one Meyer Lemon (if you can't find these, substitute a regular lemon and double orange juice)
Freshly cracked black pepper


1/4 c. balsamic vinegar, reduced in a skillet over medium heat (3-4 minutes)
1 c. crispy wonton sticks (see Recipe)

How to Serve:

In a non-reactive bowl, lightly toss together all of the salad ingredients. In a small bowl, whisk together the olive oil, orange juice and lemon juice, and drizzle over the salad. Toss. Sprinkle with salt and pepper to taste. Lightly pack the mixture into an oiled porcelain ramekin. Place in the refrigerator for 30 minutes.

Just before serving, remove ramekin from refrigerator and turn upside down onto a plate. Place a sprig of watercress over the top and drizzle drops of reduced balsamic dressing and crunchy wonton strips over the top and sides. Serve immediately.

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