Crab and Garden Vegetable Salad with Tomatillo Avocado Dressing

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Crab and Garden Vegetable Salad with Tomatillo Avocado Dressing

Ingredients:

2 handfuls fresh greens
1 avocado
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 radishes, thinly sliced
1/4 cup lump crab meat
3 tbsp Avocado Tomatillo Dressing (Recipe Below)

Directions

Combine the greens, chopped avocado, bell peppers, radishes and crab meat into a large bowl. Drizzle the Avocado Tomatillo Dressing on top, season with salt and pepper and serve.

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Avocado Tomatillo Dressing

Ingredients:

1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
5 to 6 garlic cloves
1 tablespoon kosher salt
1 bunch fresh cilantro, chopped
2 avocados
2 lime, juice
Kosher salt

Directions

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a food processor with the cilantro leaves, avocados and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree – be careful when you process the hot liquid as it will expand – so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.