Layered Snow Crab Salad with Citrus Honey Vinaigrette
Snow crab leg meat
Snow crab claw meat chopped
English cucumber sliver on the bias
Medium tomatoes, diced
Peeled avocado, diced
Citrus Honey Vinaigrette
Shallot finely, diced
1/2 of one
Freshly squeezed lemon juice
Lime zest and juice
Chives, finely chopped
Method for Tomato
- In a bowl, toss the tomatoes with the salt, place in a strainer, add a piece of paper towel on top and add weight like a tin can to drain the juices. Refrigerate for 1 hour.
Method for Peppered Avocado
- In a small bowl toss avocado, pepper, and mayonnaise and place in the refrigerator for 15 minutes. Cover to avoid turning color.
Method for Citrus Honey Vinaigrette
- Combine the dressing ingredients in a mason jar with a tightly fitting lid and shake vigorously, or if you prefer, whisk all ingredients in a bowl until they emulsify. Refrigerate for one hour prior to serving. The vinaigrette will keep for 10 to 14 days in the refrigerator.