Crab and Avocado Salad

SERVES 4, WITH EXTRA CRAB AND DRESSING LEMON MUSTARD DRESSING

  • 3/4 cup (180ml) extra-virgin olive oil
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 6 tablespoons (60g) minced shallot
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons kosher salt

SALAD

  • 2 pounds (900g) fresh cooked crabmeat, picked over for shells
  • 5 scallions, white and light green parts, finely chopped
  • 4 small, tender celery stalks, finely chopped
  • 1/4 cup (60ml) mayonnaise
  • 5 tablespoons (75ml) sour cream
  • Finely grated zest of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1 head Bibb lettuce, leaves separated
  • 1 teaspoon chopped fresh tarragon
  • 1 large avocado

1 To make the dressing, combine the olive oil, lemon juice, shallot, mustard, honey, and salt in a jar with a tight-fitting lid. Screw on the lid and shake vigorously until emulsified. Keep the dressing in the fridge for up to 1 week. You’ll have about 1 ¼ cups (300ml).

2 Combine the crabmeat, scallions, celery, mayonnaise, sour cream, lemon zest, and a few pinches of salt and pepper in a bowl. Gently toss the ingredients with your fingers until just combined (leave a few larger lumps of crabmeat). Taste and adjust the seasoning. Keep in the fridge for up to 3 days.

3 The day of: To assemble the salad, arrange a bed of lettuce on a serving platter. Measure out ⅓ cup (80ml) of the dressing, saving the rest for green beans later this week. Whisk in the tarragon and drizzle about two-thirds of the dressing over the lettuce. Heap 2 cups (250g) of the crab in the center of the lettuce and refrigerate the rest for crab toasties. Slice the avocado thinly and arrange around the edges of the salad. Drizzle the avocado with a little more dressing and grind some pepper over everything before serving.

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