Ingredients
- 3/4 cup (180 ml) Florida orange juice
- 1/4 cup (60 ml) vegetable oil
- 3 tablespoons champagne vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 avocado, diced
- 1 Florida orange, peeled and cut into 1-inch pieces
- 1/4 cup minced red onion
- 1/4 cup chopped red bell pepper (can substitute any color pepper)
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons fresh minced jalapeno or serrano pepper, optional
- 1 pound lump crabmeat (fresh or frozen)
- Lettuce leaves (leaf lettuce or spring mix)
- Ground black pepper
- Fresh Florida orange segments, if desired
Preparation
Step 1:
Whisk together first 5 ingredients to make dressing; set aside.
Step 2:
In large mixing bowl, combine avocado, orange, red onion, red bell pepper, cilantro and jalapeno. Let stand for 30 minutes.
Step 3:
Squeeze all liquid out of crabmeat. Check carefully for any shells. Add crabmeat to salad mixture.
Step 4:
Arrange lettuce on salad plates. Top with crabmeat mixture and reserved dressing.
Step 5:
Season to taste with freshly ground pepper; garnish with orange segments if desired.
