Crab & Avocado Salad
A refreshing, nutrient-dense salad to support brain health and gut diversity. This dish combines the healthy monounsaturated fats of avocado with the prebiotic power of fresh garlic and red onion. Paired with lean protein from lump crab, it’s a sophisticated but fun way to keep you satisfied while keeping your gut-brain axis in perfect balance.
Ingredients
1/4 tsp salt
1/4 tsp black pepper
6 oz diced tomatoes
2 tbsp finely chopped red onion
1.5 tsp minced garlic
2 tbsp chipped fresh cilantro
1 small jalapeño pepper
2-3 ripe avocados cut in 1/4 inch pieces
1 tbsp lime juice
1/2 tsp lemon zest
10-12 oz fresh or canned lump crab
3-4 oz crème fraiche (substitute: sour cream)
Fresh cilantro sprigs
Pickled red onions
Directions
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Mix the tomato, onion, garlic, chopped cilantro, and jalapeño to make a salsa and set aside.
Gently mix the lime juice, 1/4 tsp salt, and pinch of pepper into the avocado. Do not mash, keep in chunks. Set aside.
In separate bowl, gently mix lemon zest into the crab meat.
Prepare 2.5 inch round high ring mold on top of spatula to assist with transferring to plate.
Layer 3 tbsp of avocado and press down firmly but gently into mold.
Add 3 tbsp layer of tomato salsa similarly.
Layer with 3 tbsp crabmeat similarly.
Top with 2 tbsp crème fraiche using small spoon or spatula to make even with rim of mold.
Transfer to plate and garnish with cilantro sprigs and pickled red onion.