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Orange Crab Salad

3/4 cup orange juice
1/4 cup vegetable oil
3 Tbsp. champagne vinegar
1 Tbsp. honey
1/4 tsp. salt
1 avocado, diced
1 Florida orange, peeled and cut into 1-inch pieces
1/4 cup minced red onion
1/4 cup chopped red bell pepper (can substitute any color pepper)
1 Tbsp. chopped fresh cilantro
2 tsp. fresh minced jalapeno or serrano pepper, optional
1 lb. lump crabmeat (fresh or frozen)
Lettuce leaves (leaf lettuce or spring mix)
Ground black pepper
Fresh Florida orange segments, if desired

Whisk together first 5 ingredients to make dressing; set aside.

In large mixing bowl, combine avocado, orange, red onion, red bell pepper, cilantro, and jalapeno. Let stand for 30 minutes. Squeeze all liquid out of crabmeat. Check carefully for any shells. Add crabmeat to salad mixture.

Arrange lettuce on salad plates. Top with crabmeat mixture and reserved dressing. Season to taste with freshly ground pepper; garnish with orange segments if desired. Makes 6 servings.

 

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