Crab, Avocado and Sorrel Salad with Carrot Vinaigrette Recipe

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

1/2 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

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.

No additional tips available.

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

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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.

Crab, Avocado and Sorrel Salad with Carrot Vinaigrette

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