O
ORO Flavorful, light and easy!
Ingredients
- 1 head butter lettuce or hearts of romaine
- 2 avocados
- 1 jalapeno
- 6 radishes
- 8 cherry tomatoes
- 1 medium shallot
- 1 cucumber, seeds removed
- 4T Arbosana (or other fruity) Olive Oil
- 3 Tbsp Apricot Balsamic
- lemon wedges
- salt and pepper
- 1 handful microgreens
- 2 x 6oz cans lump crabmeat
- fresh dill
Instructions
- Separate lettuce leaves to use as individual cups.
- Slice avocados into pieces and squeeze into the mixing bowl.
- Thinly slice jalapeno, radishes, cherry tomatoes, shallot and cucumbers. Add all of these vegetables in the bowl with the avocado.
- Add to vegetables 3 Tbsp Olive Oil, 3 Tbsp Balsamic, a squeeze of lemon, salt, pepper, and some microgreens. Stir to combine.
- Spoon mixture into lettuce cups.
- In a separate bowl, drain crab.
- Add fresh dill, remaining Olive Oil, salt, pepper, and a squeeze of lemon.
- Place crab over vegetables.
- Garnish with more dill and microgreens.
