4
1 rating

Crab Avocado Orange Salad

While this recipe is served at an Italian restaurant Tulio Ristorante in Seattle, chef Walter Pisano says the dish is “Northwest inspired” since that’s where he gets the crab. The chef really likes avocado too.

Recipe by: Chef Walter Pisano of Tulio Ristorante 

Ingredients

  • 2 ripe avocados peeled and cut into 1-inch pieces

  • ½ Pound fresh crab drained

  • 3 oranges, cut into segments

  • 4 Tablespoons virgin olive oil

  • Course sea salt

  • Fresh black pepper to taste




Directions

Top each avocado square with crab then drizzle olive oil. Please the orange segments on each. Garnish with a couple grains course sea salt and pepper. Serve immediately.

Nutritional Facts
Servings8
Calories Per Serving189
Total Fat14g22%
Sugar5gN/A
Saturated2g10%
Cholesterol22mg7%
Protein7g13%
Carbs10g3%
Vitamin A10µg1%
Vitamin B123µg43%
Vitamin B60.2mg10.1%
Vitamin C32mg53%
Vitamin E2mg11%
Vitamin K15µg19%
Calcium53mg5%
Fiber5g19%
Folate (food)68µgN/A
Folate equivalent (total)68µg17%
Iron0.6mg3.4%
Magnesium30mg7%
Monounsaturated10gN/A
Niacin (B3)2mg9%
Phosphorus99mg14%
Polyunsaturated2gN/A
Potassium431mg12%
Sodium314mg13%
Zinc1mg9%