Friday, July 22, 2011

Salad with Crab, Apple, and Avocado

My poor husband.  He grew up in Portland where he ate much differently than I did growing up in Oklahoma and Arizona.  It's not that he minds my cooking (at all, I think) but I know he'd like to have some more Oregony type meals.  This salad was my attempt to bring a little of the cooking he would consider "home style" to his tummy.  This salad wasn't exactly what he grew up with, but it was closer.  Served with sweet dark cherry calfoutis for dessert, this meal made my sweet husband a happy camper!


Salad with Crab, Apple, and Avocado
adapted from Patricia Wells, Salad as a Meal: Healthy Main-Dish Salads for Every Season

Ingredients:



  • 3 tablespoons coarse sea salt



  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)



  • 1 cup Greek-style yogurt



  • 1 tablespoon imported French mustard



  • 1/4 teaspoon fine sea salt



  • 1/4 cup minced fresh chives



  • 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)



  • 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes



  • 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

  • 10 oz. haricots verts, trimmed at both ends and cut into 1/2-in. pieces
    3/4 c. Greek yogurt
    1 TBSP Dijon mustard
    1/4 tsp. fine sea salt
    1/4 tsp. fresh black pepper
    1 large head butter lettuce
    1 Granny Smith apple, chopped into 1/4-in. pieces
    1 red bell pepper, cut into 1/4-in. strips
    1 avocado, chopped
    4 scallions, sliced into 1/2-in. diagonal strips
    1 1/2 c. lump crab meat

    Directions:
    1.  Bring a large pot of salted water to a boil.  Meanwhile, prepare an ice bath in a large bowl.  When the water is ready, blanch the haricots verts until bright green, about 3-4 minutes.  Remove and place immediately in ice bath.  Remove from after two minutes to prevent haricots verts from absorbing too much liquid.  (This can be done up to four hours in advance.  Just wrap beans in paper towels and keep in the refrigerator until ready to use.)

    2.  To make the dressing, whisk together yogurt, mustard, salt, and pepper in a small bowl.  Cover and refrigerate until ready to use.

    3.  When ready to eat, arrange cleaned lettuce leaves on four chilled plates.  Top with apple, bell pepper, avocado, scallions, and crab meat.  Drizzle with dressing or serve alongside.




  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)



  • 1 cup Greek-style yogurt




  • 3 tablespoons coarse sea salt



  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)



  • 1 cup Greek-style yogurt



  • 1 tablespoon imported French mustard



  • 1/4 teaspoon fine sea salt



  • 1/4 cup minced fresh chives



  • 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)



  • 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes



  • 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces






  • 3 tablespoons coarse sea salt



  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)



  • 1 cup Greek-style yogurt



  • 1 tablespoon imported French mustard



  • 1/4 teaspoon fine sea salt



  • 1/4 cup minced fresh chives



  • 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)



  • 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes



  • 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

  • 2 comments :

    That Girl said...

    We're heading to Portland next month. I hope the food is as good as this looks!

    Nikki said...

    So sweet of you to try to cook towards your husband's roots. I've been on the lookout for more salad recipes and I'd love to try this!