Crab, Avocado and Sorrel Salad with Carrot Vinaigre

Name: Crab, Avocado and Sorrel Salad with Carrot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh carrot juice; 1 small shallot, minced; 1 tablespoon Champagne vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped red onion; 3/4 pound lump crabmeat, picked over; 1/2 cup coarsely shredded sorrel leaves (2 ounces); 2 ripe Hass avocados, peeled and cut into 1/2-inch dice

Servings: persons

1
In a small saucepan, combine the carrot juice and shallot and boil over moderate heat until reduced to 2 tablespoons, about 6 minutes.
2
Transfer to a blender.
3
Add the vinegar and let cool slightly, then puree until smooth.
4
With the machine on, slowly blend in 2 tablespoons of the olive oil.
5
Season the vinaigrette with salt and pepper.
6
In a medium bowl, whisk the lemon juice with the remaining 1/4 cup of olive oil.
7
Add the onion, crab and sorrel and toss gently.
8
Add the avocado, season with salt and pepper and gently fold together.
9
Mound the salad on plates, drizzle the carrot vinaigrette around it and serve.

150

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup fresh carrot juice, 1 small shallot, minced, 1 tablespoon Champagne vinegar, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Crab, Avocado and Sorrel Salad with Carrot Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab, Avocado and Sorrel Salad with Carrot Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions