Ingredients
- 2 1/4 lbs. 2 1/4 lbs. Alaska King Crab meat*
- 3/4 cup 3/4 cup green onions, chopped
- 6 oz. 6 oz. (3/4 cup) green bell peppers, diced 1/2
- 6 oz. 6 oz. (3/4 cup) red bell peppers, diced 1/2
- 6 oz. 6 oz. (3/4 cup) yellow bell peppers, diced 1/2
- 1 Tbsp. 1 Tbsp. serrano chiles, minced
- 2 1/4 lbs. 2 1/4 lbs. avocado, diced 1/2
- 2 Tbsp. 2 Tbsp. fresh mint, chopped
- 3/4 cup 3/4 cup fresh cilantro, chopped
- 2 tsp. 2 tsp. salt
- 1 tsp. 1 tsp. pepper
- 12 oz. 12 oz. (1 1/2 cups) Latin Citrus Vinaigrette (see recipe)
- 18 oz. 18 oz. mixed field greens
- 12 oz. 12 oz. tortilla chips, assorted colors
- Latin Citrus Vinaigrette:
- 3 oz. 3 oz. (6 Tbsp.) vinaigrette, prepared
- 6 oz. 6 oz. (3/4 cup) fresh-squeezed orange juice
- 3 oz. 3 oz. (6 Tbsp.) fresh-squeezed lemon juice
- 3 oz. 3 oz. (6 Tbsp.) fresh orange segments, chopped
Servings:
Units:
Instructions
- Combine king crab meat, green onions, bell peppers, chiles, avocado, mint, cilantro, salt, pepper and Latin Citrus Vinaigrette and toss
- gently to mix.
- Chill for a minimum of 2 hours. Hold refrigerated.
- To make 1 portion:
- Place 1 1/2 oz. mixed greens on serving plate.
- Mound 8 oz. chilled Salpicon Salad on top of mixed greens.
- Garnish with 1 oz. assorted tortilla chips around edge of plate.
- Ready to serve.
- *Other Alaska Seafood such as snow crab, Dungeness crab or surimi seafood may be substituted.
- Latin Citrus Vinaigrette:
- Combine prepared vinaigrette, orange and lemon juices, and chopped oranges, mixing well.
- Hold refrigerated. YIELD: approximately 12 oz. (1 1/2 cups)
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