Tasty Tuesday June 9


The weather has turned hot and it’s time for a cold salad for dinner. This is light, simple and good. 
Crab Salad with Lime and Avocado
1 pound fresh lump crab meat. Good crab meat is expensive but the quality will make or ruin this salad. Go ahead and splurge on some good stuff. 

Grated zest of 2 limes

1/4 cup Creamy Lime-Cilantro dressing, recipe to follow

1 orange or red bell pepper, minced

1 cup jicama, peeled and chopped to 1/4 inch dice*

1/4 cup cilantro, finely chopped

1/4 tsp salt

2 large avocados, cut into thin slices.
In a large bowl, combine the crabmeat and lime zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning. 

In another bowl, combine the bell pepper, cilantro, jicama and salt, toss to combine and add just enough dressing to lightly coat them. 

Combine the two bowls and gently mix. 

Fan half an avocado on a plate and spoon the salad on top of it. Serve with toasted bread, sourdough or Italian. 
Creamy Lime-Cilantro Dressing
2 Tbl freshly squeezed lime juice

1/2 tsp fine sea salt

1 cup Half-and-Half

1/4 cup finely minced chives

1/4 cup finely minced cilantro

Lime zest
Take a glass jar with a lid, combine the lime juice and salt in it and shake until the salt is dissolved. Add the cream, chives, cilantro and zest. Shake to blend. The dressing can be used immediately, or will keep in the refrigerator for up to a week. It will thicken slightly on standing. Shake to blend again before using. 
*The original recipe calls for celery but I don’t like it, so I substituted jicama for the crunch. Jicama is a root vegetable that tastes a little like water chestnut. It is potato colored and shaped like a lightly squashed ball from 4 inches across and up.