Avocado Relleno With Crabmeat, Arugula, and Orange Segments.
Serves 2 as an Appetizer.
2 large handfuls arugula
2 limes (one halved and one juiced)
6 oz fresh crabmeat
1 avocado halved and sliced
1 generous pinch or coarse sea salt
1 tablespoon red wine vinegar
1 orange cut into segments
1 tablespoon olive oil
Divide arugula and place on two plates. On top of arugula bed place 3 oz of crab meat (use a large spoon to create a ball shaped form.) Cover crab with sliced avocado. In a separate bowl, whisk together the lime juice, oil, vinegar. Pour over prepared salad and garnish with orange segments. Add salt to taste (I found the more the better.) Serve with sliced lime wedges.