Avocado, Tomato, Crab and Red-veined Sorrel Salad


TAGGED : Salad, SUGAR DETOX RECIPE

red-sorrel-avocad-crab-tomato

INGREDIENTS:

  • 3 King crab legs
  • 2 avocados, sliced
  • 2 small heirloom tomatoes, cut in 1/8th slices
  • 2 ounces red-veined sorrel
  • 1 tablespoon extra virgin olive oil
  • 1 lemon wedge, juiced
  • sea salt, to taste
  • white pepper, to taste

DIRECTIONS:

  1. To prepare the crab legs: Set a steamer tray in a large pot and pour 1-2" water inside to steam the crab. Bring to a boil. Lay crab legs into the steamer. Cover the pot and let steam for 5 minutes.
  2. Remove the crab legs, crack the shells. Remove meat and let cool.
  3. Place sliced avocados, tomatoes and crab on a plate. Dress with red-veined sorrel, olive oil, and a wedge of lemon.


DETAILS

2

servings

5-10

min


Non-Vegetarian Dairy-free Gluten-free Nut-free Paleo Pescatarian