Snackin’ with Sarah Sellers: Crab & Avocado Salad with Citrus Vinaigrette

Crab & Avocado Salad with Citrus Vinaigrette

For the past two seasons of American Idol I’ve been coming up with themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Tonight the auditions land in Long Beach, CA so I wanted to come up with something fresh and healthy.

I love the idea of using the avocado skins as a container for the salad. It looks great and makes me feel like I’m getting a little more use out of the avocado.

There will be plenty of vinaigrette left to use on salads throughout the week. If you’re not a fan of citrus vinaigrette then leave it off completely. The crab and avocado are just as delicious without it.

Happy Eating!


Crab & Avocado Salad with Citrus Vinaigrette
4 Servings

Ingredients

▪    2 large avocados, halved
▪    2 tbsp red bell pepper, diced
▪    2 tbsp red onion, diced
▪    2 tbsp tomato, diced
▪    1 tbsp cilantro, minced
▪    1/4 tsp kosher salt
▪    1/4 tsp cracked black pepper
▪    1 tsp jalapeño, minced
▪    1 cup lump crab meat
▪    1 cup romaine lettuce, chopped
▪    1 large orange, juiced
▪    1/2 lemon, juiced
▪    2 tbsp extra virgin olive oil
▪    1 tbsp honey
▪    1/4 tsp red pepper flakes

Crab & Avocado Salad with Citrus Vinaigrette

Cut the avocados in half and carefully remove the flesh, leaving the skin in tact.

Crab & Avocado Salad with Citrus Vinaigrette

In a large bowl mix together the avocado and remaining 9 ingredients through the lettuce.

Crab & Avocado Salad with Citrus Vinaigrette

Mix until well combined.

Crab & Avocado Salad with Citrus Vinaigrette

Taste and adjust seasoning accordingly. Set aside.

Taste and adjust seasoning accordingly. Set aside.

For the vinaigrette mix together the orange juice and remaining 4 ingredients.

Taste and adjust seasoning accordingly. Set aside.

Whisk until well combined.

Taste and adjust seasoning accordingly. Set aside.

Fill the avocado skins with the crab mixture and lightly drizzle with the vinaigrette.

Bon Appetit!

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Eating My Way Through San Francisco – Day 2

 

Breakfast Pastries. Performing Pooches. Crystal Waters. Vibrant Flowers. Pearl White Birds. Sailboats. Alcatraz. The Golden Gate Bridge. Fisherman’s Wharf. Seafood. Sourdough Bread. Pride. China Town. The Stinking Rose. Trolleys. Weddings. Boudin. Pier 39. Herb Caen Way. Architecture. Tadich Grill. Oysters. Cioppino. The Buena Vista. Irish Coffee.

San Francisco!

Snackin’ with Sarah Sellers: Avocado Tortilla Roll-Ups

The top 4 are singing songs from the Golden State tonight on American Idol so I thought I  would do something easy and healthy(ish). After last week’s culinary brit invasion I needed something simple and quick. When I think California I think about the beach, beautiful people, and keeping your waste line  in check. So what better snack is there then some creamy avocado wrapped in a whole wheat flour tortilla. Of course I had to add some cheese and sour cream to make it that much better (I told you healthyish)!

There’s only a few weeks left until the finale but you can still check out my recipes on Yahoo Music’s own, Lyndsey Parker, and her Reality Rocks blog! Okay, sales pitch over, make this shiz…it’s super tasty!

Check out tonight’s recipe feature HERE!

Ingredients

  • 1 large avocado
  • 1/4 cup light sour cream
  • 1/2 lime, juiced
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp chile powder
  • 1 tsp jalapeno, finely chopped
  • 6 whole wheat tortillas, or 3 super sized tortillas
  • 1 cup colby cheddar cheese blend, shredded
  • 1/2 cup loosely packed cilantro, rough chop
  • Cholula chili garlic hot sauce

Make sure you get some perfectly ripe avocados.

In a large bowl mix together the avocado and next 5 ingredients, through the chile powder.

Add the jalapeno.

Mix until smooth.

Smear the avocado mixture onto the tortilla leaving a small border.

Sprinkle with the cheese.

Sprinkle with the cilantro.

Drizzle with the hot sauce.

Roll the tortilla up.

Repeat with the remaining 5 tortillas. Place in the fridge until ready to serve.

Cut the chilled tortilla rolls with a serrated knife into 1″ pin-rolls.

Bon Appétit!

Snackin’ with Sarah Sellers: California Style Shrimp and Pesto Pizza

The first week of Idol auditions has come and gone but tonight they’ll be airing a special audition episode from sunny San Diego. So far I’ve paid homage to the south with my Grits Cakes with Creamy Crab, then back north to Pittsburgh for some Cheesy Kielbasa Pierogies.

For tonight’s episode I’m serving up some yummy Shrimp and Pesto Pizza, California style. Things have been so crazy I haven’t had time to watch any of the episodes. What do you guys think about the talent this year?

Check out Snackin’ with Sarah Sellers on Reality Rocks HERE!

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