Crab, Avocado, and Golden Beet Salad with lime vinaigrette from The Hog Island Book of Fish & Seafoo
Watercress, golden beets, and avocado combine with crabmeat to make a colorful and healthful salad served with a sweet-spicy lime vinaigrette.
Ingredients
- 12 small golden beets
- Juice of 1 lemon
- Fine sea salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons wildflower honey
- ⅓ cup (75 ml) fresh lime juice
- ¼ cup (35 g) finely diced shallots
- 2 teaspoons seeded and diced jalapeño chile
- 2 firm, ripe avocados, halved, pitted, and peeled
- ½ cup (120 ml) extra-virgin olive oil
- ½ cup (120 ml) crème fraîche
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh flat-leaf parsley
- ¾ pound (340 g) cooked lump crabmeat, picked over for shell
- 1 bunch watercress, stemmed
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