Crab Salad with Avocado

By ltrodrigu

Ingredients

• 1/2 cup finely diced carrots
• 2 limes
• 1 tablespoon Champagne vinegar
• 1/2 cup extra-virgin olive oil
• 1 medium shallot, minced
• Sea salt
• Tabasco
• 3 tablespoons roughly chopped basil, plus sprigs for garnish
• 1/2 bunch scallions, white and pale-green parts only, finely sliced
• 12 ounces jumbo lump crabmeat, shell fragments removed
• 2 tablespoons chopped capers
• 2 avocados, peeled, pitted and sliced lengthwise

Details

Adapted from online.wsj.com

Preparation

Step 1

To Blanch Carrots:
Fill a large bowl with ice water. Set a small pot of water over high heat. When water boils, add carrots and blanch 30 seconds. Drain carrots and plunge into ice water. Dry carrots thoroughly.

To Make Lime Vinaigrette:
Zest 1 lime into a small bowl. Then, juice both limes into bowl with zest. Whisk in vinegar, oil and shallots. Season with salt and Tabasco to taste.

To Make Salad:
In a medium bowl, toss together basil, scallions, crabmeat, carrots and capers. Fold in lime vinaigrette until all ingredients are well coated. Garnish with basil sprigs and avocado slices.