Local Red Rock Crab Salad with Shaved Fennel and Avocado Vinaigrette - Edible Santa Barbara and Wine
Savor Santa Barbara's bounty with a local Red Rock Crab Salad featuring shaved fennel and avocado vinaigrette for a fresh, coastal-inspired meal.
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Ingredients
- 16 crab claws
- 1 tablespoon chives (chopped)
- 1 lemon (cut into 8 wedges)
- 2 fennel bulbs (cut in half lengthwise and very thinly sliced)
- Zest of 1 lemon
- 1 tablespoon fresh dill (finely chopped)
- 1 small green apple (cored and very thinly sliced)
- Salt
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar (or champagne vinegar)
- 1 avocado (peeled and the meat scooped out)
- 1 tablespoon lemon juice
- pepper
- 1 tablespoon parsley (chopped)
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