Ingredients:
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1 garlic cloves, minced
1/2 teaspoon lime zest
1/4 teaspoon salt
1/4 teaspoon chili powder
3 tablespoons vegetable oil
4 ounces crab, cooked ( you can use artificial)
8 ounces tiny cooked shrimp
2 tablespoons fresh cilantro, chopped
2 firm ripe avocados
2 chps shredded lettuce
4 green olives ( garnish)
4 lime wedges ( garnish)
Directions:
Combine lime juice, vinegar, garlic, lime zest, salt & chili powder.
Gradually add oil as you whisk continuously (or use your blender) until the dressing is thoroughly blended.
Break crab into course shreds.
Combine crab, shrimp and cilantro, add dressing and using two forks blend well.
Refrigerate 1-2 hours covered.
At serving time cut the avocados in half lengthwise, remove pit and fill with the seafood salad.
Decorate 4 serving plates with the lettuce, an olive and a wedge of lime.
Place an avocado half on each plate and serve.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.