STUFFED AVOCADO WITH SHRIMP, CRAB, AND MICRO GREENS SALAD

Ingredients

• 0.000

  Salad

• 1.0001 carrot
• 2.0002 stalks celery
• 1.0001 leek
• 0.000 Louis Dressing (see make-ahead recipe below)
• 0.000 Salt & pepper to taste
• 4.0004 oz. olive oil
• 1.0001 oz. lemon juice
• 2.0002 Roma tomatoes
• 0.500½ lb. fresh Dungeness crabmeat
• 2.0002 ripe, Fresh California Avocados
• 1.0001 head Bibb or Boston lettuce, leaves separated
• 12.00012 large shrimp, cooked
• 2.0002 oz. micro amaranth
• 2.0002 oz. micro celery
• 0.000

  Louis Dressing

• 1.0001 cup mayonnaise
• 4.0004 tsp. chili sauce
• 1.0001 tsp. lemon juice
• 1.0001 tsp. Worcestershire sauce

Instructions

1. Place a leaf of Bibb lettuce on each plate. Top each with a stuffed avocado half.
2. Fill the avocado halves with the crabmeat.

1. Cut each avocado in half and remove the seeds.
2. Toss the crabmeat in half of the lemon vinaigrette.
3. Drizzle remaining lemon vinaigrette over all, and serve.
4. Sprinkle the vegetable cubes around the edge of the plate and the micro greens (amaranth and celery) over the top.
5. Mix all dressing ingredients together in a bowl and reserve.
6. Cut half of the carrot, half of the celery and the leek into a fine julienne, and blanch in boiling salted water until tender. Shock in ice water to stop the cooking and drain well. Reserve.
7. Coat with the Louis Dressing and season with salt and pepper.
8. Cut the other carrot half and the other stalk of celery into 1/3-inch cubes, blanch in salted water, shock in ice water and set aside.
9. Whisk the olive oil into the lemon juice to make a lemon dressing; reserve.
10. Peel, seed, and dice the tomatoes.

1. Top each stuffed avocado half with the julienned vegetables and three shrimp

Serving Suggestions:
Try with lobster too!
 
Beverage Pairings:
Nice with a glass of Chardonnay.
 
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.