Avocado Crab Salad with Mixed Herbs

If your herb garden is going wild, or if you have a fridge full of random herbs, this is the salad for you. It’s easy to make and just a few carefully selected ingredients pack a lot of flavor.

For the dressing:
2 tablespoons champagne or sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon finely diced shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil

For the salad:
4 cups mixed salad greens
2 ripe avocados, pitted and thinly sliced
1/2 pound lump crabmeat
1/2 cup fresh mixed herbs (see tips)
Lime wedges, for serving

To make the dressing, whisk the vinegar, mustard, shallot, salt and pepper in a small bowl. Slowly add the olive oil while continuing to whisk. Set aside.
On each of four plates, place a bed of mixed salad greens, top with 1/2 avocado, 2 oz. of crabmeat and a generous pinch of the fresh mixed herbs. Drizzle the dressing over the salad, then add a squeeze of lime and a few good cranks of black pepper. Serve immediately.
Quick Tips
1. For the herbs, use whatever you have on hand. I used a combination of basil, mint, thyme, oregano, chives and flat leaf parsley because that’s what needed to be cut back! Mix it up to your preference.
2. It’s best to cut the avocados just before placing them on the salad. If you cut them ahead of time, squeeze a bit of lime juice on them to help preserve their bright green color. They brown quickly once cut.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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