Lump crabmeat, avocado, and tomatoes star in these tasty stack salads fit for year-round entertaining.
Ingredients
Method
- In a medium bowl, combine crabmeat, mayonnaise, dill, parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a small bowl, combine avocado, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Place a 3 1/2-inch ring mold on the center of a serving plate. Gently press about 2 tablespoons avocado into bottom of ring mold. Press about 2 tablespoons crab mixture into ring mold, on top of avocado. Top with sliced tomatoes. Carefully remove ring mold. Repeat with remaining avocado, crab mixture, and tomatoes. Serve immediately. Garnish with fresh micro lettuces, if desired.
Notes
You can find micro lettuces, used in this recipe as a garnish, at specialty foods markets.
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