ZUCCHINI PAPPARDELLE CRAB SALAD – Ava Jane's Kitchen
There’s something about a chilled seafood salad in the early spring that signifies all is right in the world. It’s crisp and refreshing, and when there’s crab involved? There’s nothing...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at avajaneskitchen.com.
Ingredients
- 8 ounces cooked crab meat any variety
- 2 small zucchini sliced into wide flat noodles usinga vegetable peeler
- 1 bell pepper any color, thinly sliced
- 1 cup halved, cherry tomatoes
- 1 cup cucumber slices
- 2 tbsp sliced green onions
- 1 tsp Sayulita Steak and Veg spice blend
- 1/4 cup Ava Jane’s Kitchen Avocado Oil
- 1/2 small shallot minced
- 1 tsp Dijon mustard
- 1 Juice and zest of lemon
- 1 clove garlic grated
- Colima Sea Salt for serving
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