Crab Salad With Sweet Peppers And Avocado In Endive Food

POPOVERS STUFFED WITH CRAB, AVOCADO AND MANGO CHOPPED SALAD

Popovers Stuffed with Crab, Avocado and Mango Chopped Salad image

Provided by Giada De Laurentiis

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

Ingredients

Vegetable oil cooking spray
1 cup whole milk, at room temperature
3/4 cup all-purpose flour
2 tablespoons butter, melted, cooled
1 teaspoon sugar
1/2 teaspoon fine salt
1/8 teaspoon ground ginger
2 large eggs, at room temperature
1 medium orange, zested
1 lime, zested
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon creme fraiche
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup safflower oil
1 pound fresh lump crabmeat, patted dry, cubed if large
1 cup chopped radicchio or 1 cup chopped red Belgian endive
4 green onions, chopped
1 large avocado, halved, pitted, peeled, diced
One 1-pound mango, peeled, seeded, diced

Steps:

For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray.
In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each.
Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes.
For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined.
When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack.
Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately.

CRISPY AVOCADO SALAD

Crispy Avocado Salad image

Make and share this Crispy Avocado Salad recipe from Food.com.

Provided by Jay 22

Categories Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 avocados
1 diced tomato
1 cucumber, chopped
1 sweet vidalia onion, chopped
1 (8 ounce) can chickpeas
1 cup blue tortilla chips, crushed
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

Only use half the can of chickpeas.
Mix together all the ingredients in a large bowl except for the tortilla chips.
Mash the avocado with a fork.
Fold the salad over a few times to mix.
Then top with the blue Tortilla chips and fold salad again.

Nutrition Facts : Calories 315.2, Fat 22.4, SaturatedFat 3.2, Sodium 761, Carbohydrate 27.8, Fiber 10.5, Sugar 3.2, Protein 5.8

CELERY AND AVOCADO SALAD

Celery and Avocado Salad image

Make and share this Celery and Avocado Salad recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons light mayonnaise
1 teaspoon brown mustard
1 tablespoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped celery
1 cup chopped sweet onion
1 cup diced red bell pepper (or green bell pepper)
2 ripe Hass avocadoes, peeled, pitted and chopped into 1/2 pieces

Steps:

In a large bowl, combine oil, mayonnaise, mustard, lemon juice, sugar, salt and pepper.
Add remaining ingredients and gently toss to coat well.

Nutrition Facts : Calories 265, Fat 22.8, SaturatedFat 3.2, Cholesterol 2.6, Sodium 254.6, Carbohydrate 16.6, Fiber 8.1, Sugar 5.1, Protein 2.9

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