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Crab And Avocado Salad With Coriander Tomatillo Vinaigrette

Natural.Foodie's picture
  Dry white wine 1 Cup (16 tbs)
  Shallots 2 Large, minced
  Sole fillets 1⁄2 Pound, cut crosswise into 1/4-inch-thick strips
  Fresh tomatillos 2 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Grated lemon zest 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chopped fresh coriander 1⁄2 Cup (8 tbs) (Cilantro)
  White wine vinegar 2 1⁄2 Tablespoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Cucumber 1 Medium, peeled, seeded and cut into 1/2-inch dice
  Tomato 1 Large, seeded and cut into 1/4-inch dice
  Shredded romaine lettuce 4 Cup (64 tbs)
  Lump crabmeat 1⁄2 Pound, picked over to remove any cartilage
  Avocados 2 Large, cut lengthwise in half and sliced crosswise 1/2 inch thick (Preferably Hass)

1. In a small saucepan, bring the wine and half of the minced shallots to a boil over high heat. Reduce the heat to low, add the sole and simmer until just opaque throughout, about 3 minutes. Using a slotted spoon, transfer the sole to a plate and set aside at room temperature to cool. Place the sole in the refrigerator to chill.
2. Boil the poaching liquid over high heat until it is reduced to 3 tablespoons, about 5 minutes. Pour the poaching liquid into a shallow bowl and let cool in the refrigerator.
3. In a medium bowl, combine the remaining minced shallots, the tomatil-los, garlic, lemon zest, salt, pepper, coriander and vinegar. Whisk in the olive oil and the chilled poaching liquid.
4. In a bowl, combine the cucumber, tomato, lettuce and 1/2 cup of the vinaigrette and toss. In another bowl, gently combine the chilled sole, crabmeat and the remaining vinaigrette.
5. Arrange the sliced avocados on the outer rim of each of 4 plates. Dividing equally, place the lettuce mixture in the center. Spoon the crab-sole mixture over the lettuce, pouring any excess vinaigrette over the avocados.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 697 Calories from Fat 427

% Daily Value*

Total Fat 49 g75.3%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 527.1 mg22%

Total Carbohydrates 28 g9.4%

Dietary Fiber 15.9 g63.8%

Sugars 5.5 g

Protein 29 g58.9%

Vitamin A 25.6% Vitamin C 57.5%

Calcium 6.7% Iron 12.8%

*Based on a 2000 Calorie diet

Crab And Avocado Salad With Coriander Tomatillo Vinaigrette Recipe