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Cherry Tomato Salsa August 29 2018, 0 Comments

Cherry Tomato Salsa

Ingredients: 

1 Cup Cherry Tomatoes Chopped 

Handfull of Coriander Chopped

2 Scallions Thinly Sliced 

1 Green Chili Pepper (Optional for extra Spice!)

Juice of a Lime

Pinch of Salt

Instructions: 

Mix first four ingredients in a medium-sized bowl, and follow by adding lime juice and season with salt.  Add to your morning eggs, or add some feta cheese and have it as a dip with pita chips! 

Hussah 

(Image courtesy of ecru) 

 


Date Cinnamon Coconut Smoothie October 25 2017, 0 Comments

Date Cinnamon Coconut Smoothie

Ingredients: 

5 Dates pitted, soaked in boiling water for 10 minutes

3/4 Cups Coconut Milk

Pinch Salt

Pinch Nutmeg

Pinch Cinnamon

Instructions: 

Blend all ingredients with ice and remaining date water and pour in a Palm Etched Glass, and enjoy! 

(Image courtesy of ecru) 

 


Spicy Avocado Toast October 19 2015, 0 Comments

One of the easiest and fastest things to make for breakfast is avocado toast.  Over the long weekend I made me a spicy version of the avocado toast with some Aleppo oil.  Here's the recipe to try on your next lazy weekend.  

Makes Four Toasts

Ingredients

1/4 Cup Olive Oil

1 Tablespoon Aleppo Pepper

2 Avocados

Lemon Juice

Sea Salt

4 Pieces of Toasted Multi-cereal Bread 

Crumbled Feta Cheese (Optional)

Place the olive oil, Aleppo pepper and paprika in a small pot. Place over medium heat.

The pepper flakes will begin to sizzle. Count 30 seconds from the time they start to sizzle and turn the heat off. Allow to cool.

In a bowl, smash the avocado with a fork and season with a generous amount of lemon juice, salt to taste.

Place some avocado onto each piece of grilled bread, drizzle with the Aleppo oil. Garnish with Sea Salt.

Hussah

(Recipe Courtesy of I Will Not Eat Oysters)


Time for Fresh Herbs and a Radish, with A Little Salmon April 08 2015, 0 Comments

Ingredients:

 

For the Herbed Sour Cream:

⅓ cup sour cream

1 teaspoon finely chopped dill

1 teaspoon finely chopped flat-leaf parsley

1 teaspoon fresh lemon juice

Salt, to taste

 

For the Smoked Salmon Smørrebrød:

Herbed sour cream

4 slices Danish rye bread

8 ounces smoked salmon, thinly sliced

4 radishes, thinly sliced

Zest of 1 lemon

Coarse black pepper, to taste

Dill sprigs, for garnish

Parsley leaves, for garnish

 

Directions:

Make the herbed sour cream: In a small bowl, mix together all of the ingredients. Season with salt and set aside.

Make the smoked salmon smørrebrød: Spread some herbed sour cream on each slice of bread. Evenly arrange the salmon slices on each slice of bread and top with radishes, lemon zest and black pepper. Garnish with dill sprigs and parsley leaves. Serve.

Hussah

(Recipe Courtesy of Tasting Table


The New Tabbouleh February 23 2015, 0 Comments

I love tabbouleh, what’s not to love about it. So when I found this variation of tabbouleh, it quickly became a staple salad for lunch. What makes it so special is substituting the parsley with rocca leaves and the burghal with quinoa. It is worth the try. But if you prefer the old fashioned tabbouleh you grow up with, you can always stick to parsley and burghal.  

Serves 6

Ingriedients

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1 pint cherry tomatoes, halved

2/3 cup chopped rocca

1/2 cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Hussah

(Recipe Courtesy of Bon Appetit

Pineapple Bowl and Banana Placemats can be found Online and at AlOthman.  


Fattoush With A Fall Twist November 24 2014, 0 Comments

 

Fattoush is a summer salad and since we’ve had an extended Indian summer this year we can still have it.  As we love to experiment with our food, we decided to add a little fall produce to our traditional fattoush.   Here’s a delicious Fall-Toush salad.  Doesn’t the orange of the squash look great against our blue Dhow Napkins?

 

Serves 2 Meal Sized Portions or 4 Appetizer Portions

 

Salad

3 tablespoons olive oil, possibly plus another spoonful

1 1/4 pound squash (one medium)

1/2 pound brussels sprouts (optional)

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

1 large pita bread

Kosher salt

2 scallions, thinly sliced

About 1 tablespoon mint leaves, finely chopped

About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped

Additional ground sumac or paprika, to finish

 

Dressing

2 teaspoons ground sumac or paprika (see Note above)

2 teaspoons warm water

1 to 2 tablespoons lemon juice

1 small garlic clove, minced

1 teaspoon white wine vinegar

4 tablespoons olive oil

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

 

Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.

Cut ends off squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.

Meanwhile, trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.

Prepare pita chips: Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.

Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.

Assemble salad: In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.

To do ahead: I’d keep the roasted vegetables separate from the pita chips so they don’t get soggy. I’d expect the roasted vegetables to hold up pretty well with the dressing (although it’s going to mostly absorb) but if you’re worried, you can keep that separate until serving, too.

 

(Recipe courtesy of Smitten Kitchen)

Nugget Plate and Dhow Napkins available online and at AlOthman.  


Fresh and Crisp August 25 2014, 0 Comments

The best thing about a salad is the mixture of textures and tastes in a bowl.  You will get a mix of crisp vegetables with a little, a little tang from some lemon dressing, and sometimes a little sweet surprise.  This Avocado Cup Salad with Black Bean Confetti is a fresh and easy way to have a delicious snack.

Makes 8 mini-salad cups; estimate 2 halves or 1 full avocado per person/meal

1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
1 large bell pepper, finely diced 
1/4 cup finely diced white or red onion
1 small jalapeno, seeded and minced
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon ground cumin
Dashes of hot sauce or pinches of cayenne, to taste
Chopped cilantro for garnish
4 ripe avocados

Mix black beans, pepper, onion and jalapeno in a medium bowl. In a small dish, whisk olive oil, lime juice, salt, cumin and hot sauce or cayenne. Adjust dressing seasonings to taste. Halve avocados and remove pits. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.

If you’re serving all four avocados right away, go ahead and mix the dressing and salad ingredients together, then heap each avocado half with salad and dressing and garnish with cilantro. If you’d like to stretch this over several days of lunches or the like, keep the mixed salad ingredients and dressing in separate dishes. When you’re ready to eat, cut and score your avocado, dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing. Garnish with cilantro. 

Hussah

(Recipe courtesy of Smitten Kitchen)

Fish Plate and Crab Napkin available online


Put the Lime in the Coconut July 14 2014, 0 Comments

With these long summer days I just want to drink something cold, refreshing, and sweet.  A coconut and lime slushy sounds like the right fix to have.  This Coconut Frozen Limeade recipe does the trick, and it’s the perfect mix of sweet coconut and sour limes.  

Makes 4 Servings 

Ingredients 

2 1/2 cups crushed or small ice cubes

1 cup coconut milk, well-shaken if from a can

1/3 cup lime juice (from about 3 limes)

3 tablespoons granulated or superfine sugar (more or less to taste)

Lime slices for garnish

Directions

Blend every thing until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime.

 

Hussah

(Recipe courtesy of Smitten Kitchen

 Trumpet Glass and Barracuda Placemat available online.    

 

 


A Taste From The Tropics June 16 2014, 0 Comments

Nothing tastes more tropical than coconut and pineapple.  In this sweltering heat, I just want to cool down with something freezing and delicious. I cannot wait to try this Pineapple Flurry and Coconut Chia Pudding to help me escape the heat.  

Ingredients:

18 ounces of fresh pineapple juice

1 cup of coconut milk

1 cup of plain strained yogurt (or substitute with almond milk or coconut water)

1/3 cup of chia seeds

honey to taste, about 2 tablespoons (or other sweetener)

 

Directions:

Pour pineapple juice into a shallow pan. Freeze for about one hour. Scrape ice crystals forming on the edges of the pan to the center. Repeat every hour until icy and flaky, about 4/5 hours.

Stir yogurt, coconut milk and honey in a bowl to combine. Add chia seeds. Let sit at room temperature for at least 3 hours.

To assemble, place chia seed pudding at the bottom of a cup and add pineapple flurries to the top.

 

Hussah

(Image and Recipe courtesy of Honestly Yum)


The Royal Mango March 31 2014, 0 Comments

It’s that time of the year, and what that means is Alfonso mongos are in season.  Every spring these delectable treats make their way in our fruit bowls for a short season.  We can’t help adding some Alfonso mangos to all our salads.  Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.  

 

Ingredients

For the dressing

7 tablespoons freshly squeezed lime juice

3 tablespoons maple syrup

1 tablespoon sesame oil

1 teaspoon coconut aminos or tamari

1 green onion, sliced

1 red Thai chili, sliced (optional)

4 tablespoons walnut or macadamia nut oil

 

 For the slaw

1/2 a red cabbage, finely shredded

1/4 red onion, thinly sliced

2 large mangos, cut into strips

broccoli sprouts or other micro greens

seeds or nuts

Directions

To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.

Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.

When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.

To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.

Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.

Add the mango slices and broccoli greens, and toss a little bit more.

Sprinkle with seeds or nuts (or both!).

 

Hussah

(Image and Recipe courtesy of Tartine and Apron Strings)


Fresh and Fruity March 12 2014, 0 Comments

There’s nothing like starting the day with a bowl of fresh fruit. Especially during spring and summer, when all the tropical fruits are in season. Here’s a Fresh Fruit with Applesauce -Sweetened Tahini recipe that will add the perfect sweetness and tart to your morning.

. 

Ingredients 

1/4 cup tahini

1/2 cup unsweetened applesauce

1 tablespoon honey

2 tablespoons water

4 cups sliced fruit, such as mango, black grapes, plums, and citrus

1/4 cup toasted, unsweetened coconut flakes

Directions

Combine tahini, applesauce, honey, and water in a food processor. Pulse until smooth.  Arrange fruit in serving bowls.  Drizzle with tahini sauce and top with toasted coconut.

Hussah

(Image and recipe courtesy of Whole Living


Bananas for Bananas! February 17 2014, 0 Comments

You rarely meet someone who doesn't like a banana.  They are one of these fruits that everyone loves, and especially if they are in a sweet treat.  We've been working on several banana prints for spring and couldn't help craving this delicious Roasted Banana, Chocolate, and Coconut bread.

 

INGREDIENTS

4 bananas

2 tablespoons honey

1/2 teaspoon cinnamon

1 1/4 cups white whole wheat flour or whole wheat pastry flour

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup loosely packed brown sugar

1/2 cup canned coconut milk (may swap butter milk or greek yogurt)

1/2 cup coconut oil, melted (or swap canola oil)

1 teaspoon vanilla extract

4 ounces dark chocolate, chopped (use more or less to your liking)

1/2 cup toasted coconut flakes (optional)

2 tablespoons unsweetened coconut flakes (optional)

Instructions

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet. Drizzle each banana with a drizzle of honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 350 degrees F.

Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.

In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.

Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.

Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.

 

Hussah

(Image and recipe of Banana Loaf courtesy of Half Baked Harvest)

 


Tropical Delight January 20 2014, 0 Comments

The tropics are on our mind.  We are in the midst of winter, but we can’t help thinking about lying on far away beaches sipping on some exotic fruit drink.  So the best we can do while we wait for warmer weather, is to make a delicious tropical smoothie.  

Ingredients 

1 cup non-fat milk

1 cup greek yogurt, plain, vanilla or honey

1 ½ cups ice cubes

1 banana (if frozen, leave out some of the ice)

1 mango, about 1 cup chopped

⅛ cup unsweetened coconut

1 teaspoon vanilla

1 tablespoon honey

chia seeds (optional)

Instructions 

Place all ingredients in a blender and blend until smooth, about 3 minutes. Serve with chia seeds additional coconut and chopped mango if desired.

 

Hussah

(Recipe and Smoothie recipe courtesy of Foodie Crush)


Marrakech Express November 27 2013, 0 Comments

Traveling to an exotic destination opens your mind and senses to new experiences.  The best part of travel is trying the local foods of the place you visit.  Recently we've been dreaming of jetting off to Marrakech, that's why  we named our newest dhurrie pattern after the enchanting city.  To feed our curiosity we're going to try a Moroccan Carrot, Sweet Potato, and Lentil Soup.

Serves 6 to 8

2 tablespoons olive oil

1 large Vidalia or sweet yellow onion, chopped

1 large sweet potato, peeled and chunked

5 to 6large carrots, peeled and chunked (about 4 cups)

1 cup red lentils

8 cups vegetable or chicken stock

1 tablespoon Harissa paste 2teaspoons Ras el Hanout

1 teaspoon salt

1/2 teaspoon pepper

Black Caraway for garnish

Greek yogurt for garnish

Cilantro for garnish

 

Directions

Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent.

Add the remaining ingredients and spices except for garnishes.

Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft.

Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don't need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed.

Ladle soup into bowls and garnish with Caraway seeds, a dollop of Greek yogurt, and some cilantro.

 

Marrakech dhurrie available here in three different sizes.  

Hussah

(Recipe and image courtesy of Food52)


Succulent Octopus September 23 2013, 0 Comments

People either love or hate the taste of octopus.  However, when it is cooked right, octopus is very delicious.  Since we are holding onto the last days of summer, we can’t help but think about having a fresh Octopus Salad.  Enjoy this fresh and simple recipe from Puglia. 

8 Servings 

Ingredients 

2 pound frozen octopus, thawed and rinsed

1/3 cup chopped flat-leaf parsley

3 garlic cloves, finely chopped

1 celery rib, halved lengthwise and thinly sliced crosswise

1 carrot, halved lengthwise and very thinly sliced crosswise

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 teaspoon fine sea salt

1/4 teaspoon dried oregano


Directions 

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.

Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.

Let stand 30 minutes for flavors to develop.

Hussah

(Recipe and Image of Salad Courtesy of Epicurious)


Explosive Pomegranate August 26 2013, 0 Comments

Summer is still in full force, but fall produce is slowly approaching us.  Pomegranate is one of those fruits that is usually introduced towards the end of summer to pave the way for the rest of fall and winter's fruits.  Here’s a light Pasta with Spinach and Pomegranate that is filled with both texture and taste.  Just as the fall produce is coming our way in the markets, we’d like to introduce you to ecru's new pomegranate print for the upcoming fall and winter collection.  

2 Servings  

Ingredients

8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)

Olive Oil

1 cup (120 g) diced Red Onion

1 Garlic Clove, diced

6 ounces (170 grams) Baby Spinach

4 ounces (115 grams) fresh Pomegranate Seeds (Arils)

Garlic Salt

Smoked Paprika

Fresh Thyme

Black Pepper

Topping

Roasted Slivered Almonds

Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)

Chives

 

Directions 

Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper.  Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds and or cheese.

 

Hussah

 

(Recipe and Image of Pasta courtesy of Family Fresh Cooking)

 


Fresh Fish July 29 2013, 0 Comments

Light and refreshing food is all we can think of in the midst of summer.  Grilled fish is a favorite meal of ours, and it's a great way to fill up and still feel light.  The best way to satisfy our fish craving is by having these Grilled Fish Tacos.  We do love our fish.  

 

4 Servings

Ingredients 

4 halibut fillets (5 ounces each), skin removed

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

12 corn tortillas

2 cups finely shredded green cabbage

4 radishes, thinly sliced

1 cup fresh cilantro

3 scallions, thinly sliced

1/2 cup 2 percent Greek yogurt

1 lime, cut into wedges

Directions

Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.

Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

 

Hussah 

(Recipe and Image of Tacos courtesy of Whole Living)


Getting to Know an Artichoke, Leaf by Leaf July 01 2013, 0 Comments

Eating an artichoke is enticing, especially when you peel the leaves one by one and dip them into a tangy lemon vinaigrette.  There are other ways to eat an artichoke, and since summer is all about grilling why not try it charred to give your meal a little more bite.  Here’s a healthy Grilled Lemons, Baby Artichokes, and Eggplant recipe to add to your next barbecue. 

 

6 to 8 servings

Ingredients 

12 baby artichokes, stems trimmed, dark outer leaves removed

12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds

4 lemons, halved

Olive oil (for brushing)

Directions

Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. 

Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.

Hussah

(Recipe courtesy of Bon Appetit, images courtesy of Mutlaq Adel Al Juraid for ecru andBon Appetit


Sweet and Tart June 03 2013, 0 Comments

 

What’s not to love about pineapples?  They have an interesting shape, they remind us of the tropics, and most importantly they are so sweet and tart.  Since pineapples are still in season, why not try a healthy and yummy Pineapple - Red Quinoa Parfait for breakfast.  It will add a sweet tropical twist to your day.  

 

Makes 1 Serving

Ingredients

1/2 teaspoon ground cinnamon

6 ounces plain fat-free Greek or soy yogurt, preferably organic

1 cup fresh pineapple, cut into chunks

1/2 cup cooked red quinoa, chilled

2 tablespoons sliced almonds

Directions

Fold cinnamon into yogurt. 

In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.

 

Hussah

Pineapple Cocktail Napkins sold as a set of four. 

(Recipe and parfait image courtesy of Whole Living)


Season Of The Crab May 08 2013, 0 Comments

We like to keep it light during the summer, especially with our food.  With all the beautiful produce available at the markets all we want to do is eat fresh salads.  And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix.  Here’s a delicious Crab, Mango, and Avocado Salad to snack  on while you spend your afternoon at the pool. Enjoy!

Makes 4 Servings 

Ingredients

3 tablespoons orange juice

1 tablespoon fresh lime juice

1 tablespoon honey

1 teaspoon grated orange peel

3 tablespoons olive oil

1/2 red onion, sliced paper-thin

1 pound fresh lump crabmeat, picked over, separated into chunks

1 large mango, peeled, pitted, sliced

1 large avocado, halved, pitted, peeled, sliced

12 large Boston lettuce leaves

Preparation

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

(Recipe and salad image courtesy of Bon Appetit


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