Alaska King Crab Salpicon Salad


Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

2 1/4 lbs. Alaska King Crab meat*
3/4 cup green onions, chopped
6 oz. (3/4 cup) green bell peppers, diced 1/2"
6 oz. (3/4 cup) red bell peppers, diced 1/2"
6 oz. (3/4 cup) yellow bell peppers, diced 1/2"
1 Tbsp. serrano chiles, minced
2 1/4 lbs. avocado, diced 1/2"
2 Tbsp. fresh mint, chopped
3/4 cup fresh cilantro, chopped
2 tsp. salt
1 tsp. pepper
12 oz. (1 1/2 cups) Latin Citrus Vinaigrette (see recipe)
18 oz. mixed field greens
12 oz. tortilla chips, assorted colors                       

Latin Citrus Vinaigrette:
3 oz. (6 Tbsp.) vinaigrette, prepared
6 oz. (3/4 cup) fresh-squeezed orange juice
3 oz. (6 Tbsp.) fresh-squeezed lemon juice 
3 oz. (6 Tbsp.) fresh orange segments, chopped

Directions
  1. Combine king crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss gently to mix.
  2. Chill for a minimum of 2 hours. Hold refrigerated.


To make 1 portion:

  1. Place 1 1/2 oz. mixed greens on serving plate.
  2. Mound 8 oz. chilled Salpicon Salad on top of mixed greens.
  3. Garnish with 1 oz. assorted tortilla chips around edge of plate.
  4. Ready to serve.


*Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.

Latin Citrus Vinaigrette:

  1. Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.
  2. Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)