INGREDIENTS:2 ¼ lbs. Alaska King Crab Meat
3/4 cup green onions, chopped
3/4 cup green bell peppers, diced ½ inch
3/4 cup red bell peppers, diced ½ inch
3/4 cup yellow bell peppers, diced ½ inch
1 Tbsp. serrano chiles, minced
2 ¼ lbs. avocado, diced ½ inch
2 Tbsp. fresh mint, chopped
3/4 cup fresh cilantro, chopped
2 tsp. salt
1 tsp. pepper
1 ½ cups Latin Citrus Vinaigrette (recipe follows)
18 oz. mixed field greens
12 oz. tortilla chips, assorted colors
Latin Citrus Vinaigrette (makes about 1 ½ cups):
6 Tbsp. vinaigrette, prepared
3/4 cup fresh-squeezed orange juice
6 Tbsp. fresh-squeezed lemon juice
6 Tbsp. fresh orange segments, chopped DIRECTIONS:Combine Alaska 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 ½ oz. mixed greens on serving plate. Mound 8 oz. chilled Alaska King Crab Salpicon Salad on top of mixed greens. Garnish with 1 oz. assorted tortilla chips around edge of plate.
For Latin Citrus Vinaigrette:
Combine prepared vinaigrette, orange and lemon juices and chopped oranges, mixing well. Hold refrigerated. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: Alaska Seafood Marketing Institute
