Crab And Mackerel Salad With Avocado Recipe
Have you been swept off your feet lately?? This yummy Crab And Mackerel Salad With Avocado is sure to do so. No other ingredient will make Crab And Mackerel Salad With Avocado taste so yummy than Seafood. It is an ideal Side Dish. Go ahead and get hooked! Now what did you think? I meant to this Crab And Mackerel Salad With Avocado recipe.
Ingredients
4 crabs, cooked
2 tblspn freshly squeezed lime juice
125ml dry white wine
410g mackerel fillets, skinned
2 spring onions, finely chopped
1/4 tspn crushed black peppercorns
2 tbslpn lemon juice
1 tspn finely chopped fresh coriander
1/4 red pepper, chopped
Orange or lemon rind for garnish, cut into thin strips
1 medium avocado, peeled, stoned and cut into targe pieces
Directions
Remove the flesh from the crab shells and set aside.
In a large deep frying pan, heat the wine and lime juice over moderate heat until boiling.
Reduce heat, simmer.
Add the mackerel fillets and cook for 4-5 minutes.
Remove with a slotted spoon and set aside to cool.
Flake the fish and combine with the crab, spring onions, pepper, lemon juice and avocado.
Sprinkle coriander and red pepper over the top and garnish with orange or lemon rind.
To make vinaigrette : Combine all ingredients in a screwtop jar, shake until well blended.
Combine chicken, celery, cucumbers, olives and cheese in a bowl.
Pour over dressing, toss well to coat.
Arrange endive leaves on individual plates.
Spoon salad on top and garnish with watercress leaves.
In a large deep frying pan, heat the wine and lime juice over moderate heat until boiling.
Reduce heat, simmer.
Add the mackerel fillets and cook for 4-5 minutes.
Remove with a slotted spoon and set aside to cool.
Flake the fish and combine with the crab, spring onions, pepper, lemon juice and avocado.
Sprinkle coriander and red pepper over the top and garnish with orange or lemon rind.
To make vinaigrette : Combine all ingredients in a screwtop jar, shake until well blended.
Combine chicken, celery, cucumbers, olives and cheese in a bowl.
Pour over dressing, toss well to coat.
Arrange endive leaves on individual plates.
Spoon salad on top and garnish with watercress leaves.
