Crab and Avocado Salad


  1. In a blender lime juice, zest, green chili, honey, salt, and pepper. Combine then slowly drizzle in olive oil until emulsified.
  2. Combine crab, corn, red onion, and poblano in bowl with portion of vinaigrette.
  3. Place in avocado half on chilled plate then serve.


  • 1 ea Peak Fresh Produce® Avocado, cut in half, seed removed
  • 1/2 cup Empire's Treasure® Crabmeat, Lump
  • 1/4 cup corn, fresh, removed from cobb
  • 1/4 cup papaya(s), fresh, small dice
  • 3 tbsp Peak Fresh Produce® Onion(s), Red, small dice
  • 1 ea Peak Fresh Produce® Poblano Peppers, roasted, seeded, peeled, chopped
  • 2 ea Peak Fresh Produce® Lime(s), juice and zest
  • 1 ea Nature's Best Dairy® egg yolk
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 2 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
  • 1 tbsp Guest House® honey
  • 1/4 cup Contigo® green chili, drained
  • 8 oz Piancone Epicureo® unfiltered extra virgin olive oil