Sunday, June 12, 2011

Seafood Cake Salad with Avocado Dressing

This is a delicious summery salad that was perfect after working in the yard all day.  I served this with a side of broiled yellow squash simply dressed with extra virgin olive oil, onion powder, and salt.This recipe made a ton of crab cakes that we will be eating on for lunches this week. They are wonderful plain without the salad for snacks as well.  Enjoy!
Seafood Cake Salad
12 oz white fish (I used 1/2 Alaskan Pollock and 1/2 crab… stretches the crab, but still gives the flavor. )
1 tsp coconut aminos
2 tsp lemon juice
¼ C fresh chives (finely chopped)
3 tbsp fresh dill (finely chopped)
1 tsp onion powder
½ tsp sea salt
2 eggs
2-3 tbsp arrowroot powder
¼ C Almond Flour
Avocado Dressing
1 avocado
3 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
½ tsp onion powder

Be sure to squeeze any excess liquid from the crab meat before you combine ingredients. Flake cooked fish and combine with remaining ingredients. Shallow fry in extra virgin olive oil on stove top, about 3-5 minutes per side till golden brown.
In small food processor, puree avocado and then add additional ingredients. Note: this dressing definitely has a lemony kick. If you like a more subtle lemon flavor back off and only do 1-2 tbsp lemon juice.
Place crab cakes on bed of fresh lettuces, carrots, cucumber and any other vegetables you like. I topped mine with cooked bacon as well. Dollop avocado dressing on top and enjoy!

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