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Jul 4, 2008 6:12 am US/Pacific

Avocado & Crab Salad

Reporting
Tina Macuha
Avocado & Crab Salad w/ Toasted Pepita Vinaigrette  1 avocado4 oz. fresh crab½ cup chopped cilantro4 scallions, julienne½ head baby lettuce, julienne Zest of 1 lemon1 radish thinly slicedPinch of Sea saltFreshly ground pepper1 tbsp good quality, fruity olive oil2 tbsp toasted PepitasToss lettuce, zest, Pepitas, salt, pepper and olive oil.  Half avocado, remove pit and slice each half for two portions.  On a plate drizzle Pepita vinaigrette and place a half an avocado. Top the avocado halves with the lettuce mixture and 2 oz. of the fresh crab.  Garnish with sliced radish and a squirt of olive oil. Pepitas Vinaigrette1 cup toasted Pepitas (pumpkin seeds)1/2 bunch cilantro, roughly chopped 2 Serrano or jalapeno peppers, seeded1 small white onion, peeled & roughly chopped2 cups stock or water¼ cup crème fraiche In a spice grinder, grind Pepitas to a powder consistency.  In a blender add ground Pepitas and next three ingredients.  Pulse to combine.  Add water/stock to blender and blend until a smooth texture is reached.  Blend in crème fraiche.  Adjust taste for salt and spiciness.  Add more stock for thinner consistency.  More crème fraiche for a milder vinaigrette.  

L Wine Lounge
1801 L Street
Sacramento
916.443.6970
www.lwinelounge.com

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