Ingredients
- 1 pound Lump Stone Crab Meat Precooked And Cracked From Your Seafood Counter
- ⅓ cups Plain Yogurt
- 2 Tablespoons Mayonnaise
- ⅛ cups Lemon Juice
- ¼ teaspoons Lemon Zest
- ⅛ teaspoons Chiltepin* (optional)
- 4 bunches Watercress
- 14 ounces, weight Hearts Of Palm
- 2 whole Avocados
- ½ whole Small Red Onion, Thinly Sliced
- 3-½ Tablespoons Lemon Juice
- ½ teaspoons Fresh Minced Italian Parsley
- ½ teaspoons Fresh Thyme
- 1 Tablespoon Dijon Mustard
- ½ cups Olive Oil
Description
Hearts of palm, watercress, topped with crab.
INSTRUCTIONS
Whisk together the yogurt, mayonnaise, 1/8 cup lemon juice, zest, and 1/8 teaspoon chiltepin (optional). Set aside.
Set the crab into a separate bowl and slowly add the yogurt mixture. Add a little at a time to get the right consistency. You do not want to overdress the crab. If you like less heat, add less chiltepin. Remember a little of this spice goes a long way. Set the crab mixture aside.
Rinse and trim the watercress. Drain and slice the hearts of palm. Thinly slice the avocado. Slice the red onion as thinly as you can. Set all of these aside.
For the dressing… In a jar or bowl combine the remaining ingredients, lemon juice, Italian parsley, thyme, Dijon mustard, olive oil, set aside.
To assemble the salad, combine the watercress and red onion. Lightly dress the greens with the dressing. Add a little dressing at a time; be sure not to over dress the greens. Add two to three slices of avocado to each plate along with some hearts of palm. Gently add a mound of the crab mixture onto the salad.
*chiltepin: a small red oblong wild chili peper
