I was looking around Pinterest for some lunch ideas awhile ago, and this caught my eye. It's so out of the ordinary of what I usually make, but I liked that. I was in the mood to try something different, and this was certainly different!
The original recipe (which you can get by clicking the source link under the title), has you making a spicy vinaigrette from scratch. You KNOW I didn't do that. I opted for Kraft's Raspberry Vinaigrette...good stuff. Other than that I pretty much left the recipe alone.
I went ahead and made the molded salad, mainly for picture purposes, but if I make this again (which I probably will because it was tasty), I'll just stack it on a plate and eat it immediately. I really liked the raspberry flavor mixed with the crabmeat, but you can try whatever vinaigrette strikes your fancy...or you could make the spicy recipe Louisiana Cookin' provides. I just didn't like that the vinaigrette called for more ingredients than the lunch itself!
'Crabmeat and Avocado Salad with Raspberry Vinaigrette'
Source: Adapted from Louisiana Cookin'
2 large tomatoes, sliced
2 avocado, halved lengthwise, peeled and cut into cubes
1 cups Raspberry Vinaigrette
1/2 pound jumbo lump crabmeat, picked
3 sprigs flat-leaf parsley, chopped (for garnish)
1. In a large mixing bowl, gently combine crabmeat and raspberry vinaigrette, keeping lumps intact.
2. In 6 greased ramekins, spread a layer of crabmeat, covering the bottom of the dish (about 2 tablespoons). Cover crabmeat with avocado chunks (sprinkle with salt and pepper if desired), then top with a slice of tomato.
3. Place ramekins in fridge and allow to chill for 30 minutes.
4. When ready to serve, place a salad plate over top of each ramekin and gently flip over, so the salad comes out of the ramekin still holding it's mold. Sprinkle with chopped parsley and drizzle with additional vinaigrette if desired.
***Note: If you're just wanting to eat this as a casual salad, you can skip the whole ramekin thing and just layer the ingredients on a plate (tomato, avocado, salt and pepper, crabmeat, parsley), and serve immediately***