Crab Salad with Salmorejo Dressing
Crab Salad with Salmorejo Dressing
Directions
- To make the salmorejo dressing, blend fire roasted salsa, roasted garlic and bread until well homogenized and smooth texture is achieved.
- To make the crab salad; gently mix crab, diced peppers, lime juice, olive oil, herbs, and onion.
- Dress with half the salmorejo and season to taste if necessary. Reserve covered and under refrigeration.
- For service shingle the avocado and the side of the plate, place 4-6oz of the crab mixture slightly on top of the avocados.
- Top with fried purple sweet potato and microgreens.
Recipe by Humberto Guardiola, Business Development Manager, Performance Foodservice - Florence.
Ingredients
- 3 cups Contigo® fire roasted salsa
- 3 ea. Peak Fresh Produce® Garlic, Clove(s), roasted
- 1 1/2 cups bread, white, day-old, crust removed
- 3/4 cup oil, olive, extra virgin
- 1 1/2 tbsp. vinegar, sherry wine
- salt and pepper, to taste
- 2 ea. Peak Fresh Produce® Avocados, thinly sliced
- 3 oz. Red Peppers , and yellow peppers, small dice
- 2 tbsp. lime, juice
- 3 tbsp. Roma® Oil, Olive
- 3 tbsp. Peak Fresh Produce® Cilantro, minced
- 1 tbsp. Peak Fresh Produce® Chives, Fresh
- 1 tbsp. Peak Fresh Produce® Onion(s), Red, finely diced
- salt and white pepper, to taste