Cafe Cabana Crab Salad

This main dish salad arranges crabmeat, blood orange sections, and avocado atop mixed baby greens. The salad is dressed with a mixture of orange juice, honey, and honey-Dijon mustard, seasoned with chili powder and cumin. Toasted pistachios are sprinkled over all.

Ingredients:

• 3 tablespoons avocado oil
• 2 tablespoons fresh orange juice
• 2 teaspoons honey
• 1 teaspoon honey-Dijon mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup diced celery
• 1 tablespoon minced shallots
• 1/2 teaspoon sea salt
• 4 cups mixed baby greens, cleaned and rinsed
• 2 large blood oranges
• 1 medium ripe but firm avocado
• 2 cups cooked, flaked crabmeat
• 1/3 cup toasted and coarsely chopped pistachio nuts

Directions:

In a small bowl whisk together the first 9 ingredients for the dressing. Place 1 cup salad greens onto each of 4 salad plates. Peel and cut away the pith on the oranges, then cut into sections and remove any seeds. Cut avocado in half lengthwise, remove pit then peel avocado. Slice into thin lengthwise strips then arrange equal amounts in fan shape in the center of each salad. Next fan the orange sections slightly down from the avocado, and mound 1/2 cup crabmeat on each. Drizzle with prepared dressing; lastly garnish each with the nuts.

Number of Servings: 4

Notes from the Cook: If blood oranges are not available, any other types can be used. To toast nuts place in a small skillet over medium-low heat. Shake skillet often until golden all over, about 5 minutes.