Many months ago we went to Carnevino with SA and RL for a superb dinner. SA had been there before, and the first thing that he said was, “I gotta order the Butter Lettuce Salad” … or something along those lines. Anyway, he was really excited about it, and when it arrived at the table, it looked pretty darn good. I tried a mouthful, and my initial thought was “Yum, but no where near enough crab”, and since then, have been meaning to make a super-boosted version of it at home.
Fast forward to today, and I have finally gotten around to trying it out. Whilst recently in the USA, I went to BJ’s and picked up a ton of lump crab meat for a steal – it’s a bit on the pricey side here in Honkers, but every now and then as a treat is entirely manageable!
Butter Lettuce Salad with Crab and Avocado
200g cooked lump crab meat (or thereabouts)
2 heads of butter lettuce
2 avocados, roughly cut into large chucks
Handful of chopped chives
Honey Mustard Lime Dressing
4 tbsp extra virgin olive oil
2 tbsp lime juice
1 tsp Dijon mustard
2 tsp honey
1 tbsp coriander, finely chopped (optional)
Salt and pepper
♥ Prepare the salad dressing by mixing all the ingredients together well. I like to shake it all up in an empty old jam jar that I keep for the occasion.
♥ Wash and dry the salad leaves, prepare the avocados, and toss it all in the salad dressing. Add the crab last – if it’s good quality crab, there’s no need to season it – let the taste of the crab shine through! Toss further just a little bit, then serve on a nice plate with a sprinkling of chopped chives.
♥♥♥ Enjoy!! ♥♥♥