Crab and Avocado Salad with Avocado Cream

crab avocado salad
Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

Lump crabmeat, buttery avocado and herbed vinaigrette dressing join together in this tall, layered salad. With a variety of textures and colors, the end result is worth the time and effort to build.

Ingredients

Avocado cream
2 ripe avocados, peeled and diced
1⁄4 cup prepared herb vinaigrette
1⁄4 cup sour cream
1⁄4 cup fresh lemon juice
Salt and pepper, to taste

Salad
4 ripe avocados
Fresh lemon juice, as needed
12 oz. baby salad greens
2 lb., 4 oz. fresh lump crab meat
Fresh pea shoots, for garnish

Steps

1. For avocado cream: Puree avocados until almost smooth. Add vinaigrette, sour cream and lemon juice; puree until smooth. Season with salt and pepper. Reserve.

2. Just before service, slice avocados for salad; brush with lemon juice. Reserve.

3. Per order, toss 1 1⁄2 cups salad greens with 1 tablespoon avocado cream; arrange on plate.

4. Place 1⁄3 cup crab meat (1 1⁄2 oz.) on greens, then top with 3-4 avocado slices (about 1⁄3 of whole avocado).

5. Repeat layers with remaining greens, crab and avocado slices.

6. Garnish with pea shoots. Dot plate with avocado cream for added garnish, if desired.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources