Quinoa salad with crab and avocado cream is a recipe that if accompanied with chili and lime dressing brings a summer aura to your table.
An important element of the recipe taking the dish to the next level is the extra virgin Milioti olive oil adding a refreshing twist to your dishes.
The family business Milioti is based in Gargalianoi, Messinia, producing excellent quality olive oil products.
The fertile land of Messinia and the unparalleled beauty of its landscape have inspired many small and medium-sized firms to cultivate agricultural products and to excel both nationally and internationally.
Honoring Messinia and its gastronomic contribution, Executive Chef Κonstantinos Koveos prepared quinoa salad with crab and avocado cream accompanied by chili, lime and Milioti olive oil to welcome the most beautiful season of the year.
Quinoa Salad with crab & avocado cream
Ingredients
For the salad
- 200 gr white and black quinoa boiled
- 100 gr crab meat
- 2 teaspoons parsley finely chopped
- 1 fresh onion finely cut
- Salt and Pepper
For the avocado cream
- 1 ripe avocado
- 1 teaspoon of extra virgin olive oil MILIOTI
- juice of 1/2 lime
- Salt and Pepper
- 1 teaspoon of yoghurt (optional)
For the dressing
- 3 teaspoons of olive oil MILIOTI
- 1 teaspoon of lime juice
- 1 small red chilli finely cut
- Salt and Pepper
For the plating
- 1 radish sliced
- 1 small cucumber sliced
- Sliced red chilli & fresh spearmint
Cooking instructions
First, prepare the dressing, mixing all the ingredients and refrigerate until service.
For the avocado cream, blend all the ingredients until you get a smooth texture.
For the salad, using a big inox bowl ,add all the components, mix with the dressing and adjust the taste with salt and pepper.
Plating
Using a circular baking ring ,place the quinoa salad by pressing it to form gently.
Place the cucumber slices around the ring. Remove the ring and decorate the salad with the radish slices in a circular shape, leaving the center empty.
Make avocado dots on the top of the radish and fill the center with sliced chilli and spearmint leaves.
About the Author
Lover of Greek cuisine & local products, Konstantinos Koveos is Executive Chef of Athens Coast and London Hotel & recipe writer in numerous blogs and sites.
English (UK) 
Ελληνικά