Spa Salad with Crab, Avocado & Citrus
A bright, elegant spa salad with lump crab, citrus, avocado, pomegranate, arugula, and a champagne vinaigrette.
Ingredients
- For the Salad:
- 8 ounces jumbo lump crab picked over for shells
- 1 clementine peeled and segmented
- 1 satsuma peeled and segmented
- ½ cup pomegranate arils
- 1 avocado pitted and cut into slices
- ¼ cup green onions washed and sliced
- ¼ cup fresh parsley leaves
- 4 ounces arugula washed and dried (about 4 cups)
- ½ cup canned chickpeas rinsed and drained
- Sea salt to taste
- Fresh cracked black pepper to taste
- For the Dressing:
- 2 tablespoons champagne vinegar
- 1 farm fresh egg yolk
- ½ teaspoon dijon mustard
- ½ teaspoon garlic crushed (1 small clove)
- ⅓ cup avocado oil.
Instructions
- Prepare the Salad Dressing: Make the dressing by combining 2 tablespoons champagne vinegar, 1 egg yolk, ½ teaspoon mustard, ½ teaspoon crushed garlic, and a pinch of salt and pepper in a bowl. Mix until well combined, then slowly drizzle in the ⅓ cup oil while whisking rapidly to emulsify. The dressing should look creamy, the oil and vinegar should not separate. Check for seasoning and adjust if needed. Keep refrigerated until ready to serve.
- Prepare the Salad: Pick through the 8 ounces of lump crab to check for shells.
- Peel all the citrus fruit, then pull apart the segments. Check for seeds and remove if needed.
- Fill a large bowl with cold water. Cut the pomegranate into quarters and submerge them in the bowl. Separate the seeds from the flesh, working under water so the juice doesn’t stain anything. Reserve the seeds, you need half a cup for this recipe.
- Pit and slice 1 avocado. Thinly slice ¼ cup of green onions, pick ¼ cup parsley leaves, and wash and dry 4 ounces of arugula.
- Combine the citrus segments, pomegranate arils, arugula, green onions, parsley and ½ cup chickpeas in a bowl. Season with salt and pepper and toss with the dressing. Divide between the plates and garnish the top with crab and avocado.