Crab Avocado Orange Salad

Staff Writer
Crab Avocado Orange Salad
Brittany Bailey

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 

8
Servings
189
Calories Per Serving
Deliver Ingredients

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.

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
14g
22%
Sugar
5g
N/A
Saturated Fat
2g
10%
Cholesterol
22mg
7%
Protein
7g
13%
Carbs
10g
3%
Vitamin A
10µg
1%
Vitamin B12
3µg
43%
Vitamin B6
0.2mg
10.1%
Vitamin C
32mg
53%
Vitamin E
2mg
11%
Vitamin K
15µg
19%
Calcium
53mg
5%
Fiber
5g
19%
Folate (food)
68µg
N/A
Folate equivalent (total)
68µg
17%
Iron
0.6mg
3.4%
Magnesium
30mg
7%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
9%
Phosphorus
99mg
14%
Polyunsaturated
2g
N/A
Potassium
431mg
12%
Sodium
314mg
13%
Zinc
1mg
9%

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