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Ingredients
- Combine Florida Orange Juice, vegetable oil, champagne vinegar, honey, and salt in a small bowl or jar.
- Whisk together or shake well to combine.
- In a medium bowl, gently toss together avocado, Florida orange, red onion, red bell pepper, cilantro, and optional jalapeno or serrano pepper.
- Add lump crabmeat and toss gently to combine.
- Serve on lettuce leaves (leaf lettuce or spring mix). Drizzle with the prepared dressing and season with ground black pepper.
- Garnish with Florida Orange segments, if desired.
Instructions
- Whisk together first 5 ingredients to make dressing; set aside.
- In large mixing bowl, combine avocado, Florida Orange, red onion, red bell pepper, cilantro and jalapeno. Let stand for 30 minutes.
- Squeeze all liquid out of crabmeat. Check carefully for any shells. Add crabmeat to salad mixture.
- Arrange lettuce on salad plates. Top with crabmeat mixture and reserved dressing.
- Season to taste with freshly ground pepper; garnish with Florida Orange segments if desired.
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