Crab Avocado Salad with Zesty Citrus Salad
Number of Servings:
4INGREDIENTS
2
tsp (10 ml)
chives, finely chopped
1
large orange or pink grapefruit, peeled
1
tbsp (20 ml)
lime juice, freshly squeezed
1
tsp (10 ml)
lime zest, finely grated
1
tbsp (20 ml)
liquid honey, slightly warmed
2
tbsp (30 ml)
olive oil
2
tbsp (30 ml)
orange juice, freshly squeezed
1
salt and freshly ground black pepper
DIRECTIONS
- To make the salsa, combine juices, honey and lime zest in a small bowl. Stir to blend. Whisk in oil and chives until blended.
- Cut orange or grapefruit into wedges. Remove membranes, cut each wedge into 4 pieces and gently stir into juice mixture. Add salt and pepper to taste. Set aside until you assemble salad.
- To make the salad, place crabmeat into a bowl. Add avocado and red onion. Very gently fold in salsa. Place curly leaf lettuce onto each serving dish and place a scoop of salad on top. Season with salt and pepper to taste. Garnish with cilantro.
Price: $16.99
Volume:
750 mL
Country:
New Zealand
Tasting Notes
“Bright and jazzy, this is light on balance but still zingy, offering pear, pineapple and lime flavours that don't quit. Drink now.” Wine Spectator Issue May 31, 2010
Price: $16.99
Volume:
750 mL
Country:
Australia
SKU: #19372 UPC:
9315125150990
Tasting Notes
a blend of sauvignon Blanc, semillon and Viognier, this white is a vibrant straw colour. Passion fruit, lime and tropical fruit aromas abound with a subtle orange blossom character provided by the Viognier. Passion fruit and lime are evident on the palate with a refreshing acidity providing balance to the persistent flavour.
