Crab Avocado Orange Salad

Crab Avocado Orange Salad
Staff Writer
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
66
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.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%

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.