Tonight, "Idol" moves on to the auditions in Long Beach, California, not too far away from the mythical "through to Hollywood" area where the luckier auditioners will eventually end up. "With all of the fatty Cajun and Southern food I served last week [for the Charlotte and Baton Rouge episodes], I thought I'd keep it quick and healthy for Long Beach," says Sarah.
This fresh crab and avocado salad should be the perfect California cuisine for tonight. Enjoy!
Crab & Avocado Salad with Citrus Vinaigrette
▪ 2 large avocados, halved
▪ 2 tbsp red bell pepper, diced
▪ 2 tbsp red onion, diced
▪ 2 tbsp tomato, diced
▪ 1 tbsp cilantro, minced
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
▪ 1 tsp jalapeño, minced
▪ 1 cup lump crab meat
▪ 1 cup romaine lettuce, chopped
▪ 1 large orange, juiced
▪ 1/2 lemon, juiced
▪ 2 tbsp extra virgin olive oil
▪ 1 tbsp honey
▪ 1/4 tsp red pepper flakes
Cut the avocados in half and carefully remove the flesh, leaving the skin intact. In a large bowl, mix together the avocado and remaining 9 ingredients through the lettuce. Mix until well-combined. Taste and adjust seasoning accordingly. Set aside.
For the vinaigrette, mix together the orange juice and remaining 4 ingredients. Whisk until well-combined.
Fill the avocado skins with the crab mixture and lightly drizzle with the vinaigrette.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Food & Cooking