Crab Salad with Salmorejo Dressing
www.performancefoodservice.com
A fresh, citrus-bright seafood salad mixed with herbs, peppers, and creamy avocado, finished with a velvety salmorejo dressing, crisp sweet potato, and delicate
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Cooking tools:
- Blender
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Plate
Ingredients
- 3 cups Contigo® fire roasted salsa
- 3 ea. Peak Fresh Produce® Garlic, Clove(s), roasted
- 1 1/2 cups bread, white, day-old, crust removed
- 3/4 cup oil, olive, extra virgin
- 1 1/2 tbsp. vinegar, sherry wine
- salt
- pepper
- 2 ea. Peak Fresh Produce® Avocados, thinly sliced
- 3 oz. Red Peppers , and yellow peppers, small dice
- 2 tbsp. lime, juice
- 3 tbsp. Roma® Oil, Olive
- 3 tbsp. Peak Fresh Produce® Cilantro, minced
- 1 tbsp. Peak Fresh Produce® Chives, Fresh
- 1 tbsp. Peak Fresh Produce® Onion(s), Red, finely diced
- salt and white pepper, to taste
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