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MEET THE GROWERS
Glenn Parks and George Mora
Parks Land and Cattle Company, Inc.
Santa Barbara, California
Glenn Parks has been growing California Avocados for a long time. Though he has quite a staunch business persona, Glenn's sentimental side breaks through every time he thinks about the people who have grown up alongside his avocado trees, especially when it comes to...
AVOCADO AND GEORGIA JUMBO LUMP CRAB SALAD WITH AVOCADO SOUBISE
Categories
- Chef Recipes
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Ingredients
-
6.000
6
California Avocados (Pitted, Peeled and evenly diced)
-
1.000
1
lb.
Jumbo Lump Crab (Pick delicately for shells)
-
3.000
3
shallots (Peeled and thinly sliced)
-
1.000
1
Yellow pepper (cut brunoise)
-
1.000
1
Red pepper (cut brunoise)
-
0.500
½
red onion (peeled and cut brunoise)
-
3.000
3
center stalks of celery (cleaned & diced)
-
0.500
½
cup
Extra Virgin olive oil
-
0.500
½
Tbsp.
fleur de sel (sea salt)
-
1.000
1
tsp.
cracked black pepper
-
0.000
Juice of four limes
-
3.000
3
Tbsp.
rice vinegar
-
0.250
¼
cup
honey
-
2.000
2
cups
chiffonade of arugula
-
2.000
2
cloves garlic (minced)
Instructions
Method
- In a large mixing bowl, combine all ingredients except avocado, crab and olive oil. When all other ingredients are combined, slowly add olive oil in a steady stream. Add avocado and crab tossing lightly, keeping each ingredient intact.
- Chill for 3 hours and serve with Avocado Soubise.
Yield: 6-8 Servings
Serving Suggestion:
Try this with Chef Nason's Avocado Soubise.
Nutrition information per serving
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