This week’s French Fridays with Dorie challenge is for Crab-Avocado “Ravioli” which is essentially a layered salad. The recipe calls for slicing whole avocados with a mandoline and carefully removing the skin and pit. I had no confidence in my ability to do that given how soft and slippery ripe avocados are and that my husband sometimes declares “no sharp object” days for me when I’ve had a particularly trying day at work.
I intended to cut the avocado in half and fill each half with crab salad…but fate had other ideas when I cut into a not-so-perfect avocado. So, we served our delicious crab salad on a platter with diced avocados scattered over the top as part of a smorgasbord for a light summer dinner.
We used Blood Orange Olive Oil which totally enhanced the bright citrus flavors of this wonderful salad. Of course, it was so rich that we had plenty leftover. So, tonight’s dinner was a fabulous Crab Risotto with Artichoke Hearts!
To see what Crab-Avocado “Ravioli” are supposed to look like, click here.
We loved this salad and are sure to enjoy it again, soon!