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Photography: Eric Johnson · Art Direction And Prop Styling: Marcy Spanogle Hawley and Angela Harbison
Ingredients:
Serves 6 as a Side Dish
3 as a Main Course Salad
Orange-Cumin Dressing
2 tablespoons vegetable oil
1⁄2 cup fresh
orange juice
1/3 cup plain yogurt, drained
1/8 teaspoon ground cumin
1⁄4 - 1⁄2 teaspoon salt
Freshly ground black pepper
Salad
1
can (14.5-ounce) hearts of palm
2-3 large ripe
avocados, from Florida
if
available
1 package (5-ounce) baby
spinach
Purchased Flatbread
1
can (ounce) lump crabmeat,
drained
Small bunch
fresh mint, chapped
1
pink grapefruit,
peeled,
sectioned
Freshly ground black pepper
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Avocado-Crabmeat Salad with Grapefruit and Hearts of Palm
Florida avocados are smooth-skinned and are typically quite large. Choose
avocados that yield to the touch but are still firm. Depending on the size, you
may need one more, or less, for this recipe. Serve the salad on top of one of
the many flavored flatbreads available.
1. In a medium bowl, whisk together the orange-cumin dressing ingredients. Taste
for seasoning and set aside.
2. Drain 3 hearts of palm and cut into 1-inch
lengths. Peel avocados, cut in half, and remove seeds. If avocados are quite
large, cut into quarters. Arrange spinach on a large platter and top with
flatbread.
3. Toss crabmeat with chopped mint to taste and a little
orange-cumin dressing. Spoon some crabmeat into avocado halves and place on top
of a flatbread. Surround with grapefruit sections and a few pieces of hearts of
palm. Sprinkle with some of the dressing. Top with freshly cracked pepper and
chopped mint. Serve with additional dressing.
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