Building a salad in a circular mold is an easy, fun and impressive way to serve simple fresh ingredients. This sunny tropical dish will brighten your day. Substitute canned tuna or salmon for lump crab meat.
Preparation Time: 20 minutes
Serves 4 (depending on the size of the mold)
- 1 tin (454 g/16 oz) jumbo lump crab meat, drained
- 2–3 avocados, peeled, pitted and diced
- Juice of one lemon
- ¼ cup minced fresh cilantro, divided
- 2 mango, peeled, pitted and diced
- 1 large tomato, diced
- Salt & pepper, to taste
- Olive oil, optional
- Microgreens or cilantro sprigs, to garnish
- Place a ring mold on a serving plate, spoon ¼ of the lump crab meat into the ring; press lightly.
- Add enough diced avocado to cover the crab meat and press up against all sides of the ring (each layer should be about 1-inch).
- Squeeze some lemon juice over the avocado layer, season with salt and sprinkle with 1 tbsp minced cilantro. Press lightly with the back of the spoon to compact slightly but keeping the cubes somewhat intact.
- Top one half of the avocado layer with diced mango and the other half with diced tomato. Press lightly to compact, cover, and refrigerate until ready to serve (up to 3 hours).
- When ready to serve, remove the ring. Top with microgreens and drizzle with olive oil (optional).
- Serve as is or with sturdy pita or corn chips to scoop.
Note: Lump crab meat is more substantial than standard canned crab meat found in the grocery store aisle.
Find lump crab meat through your fish monger or at the seafood counter, it’s worth the splurge.