Crab Avocado Pickled Ginger Timbale Salad
with lemon, Dijon and garlic vinaigrette


Crab avocado pickled ginger timbale salad with lemon dijon vinaigrette and garlic, first course gourmet dinner party salad recipe. Check out my Gourmet Dinner Party Menus. See more of my gourmet First Course ideas.

Crab Avocado Pickled Ginger Salad
 recipes and photograph created by Peggy Bucholz

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Prep Time: 35 min        Total Time 35 min        Servings: 4 servings


1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove minced
1/2 teaspoon Kosher salt
freshly cracked black pepper
4 (2-1/2-inch) ring moulds (I use clean empty 8 oz. tomato sauce cans cut in half, ends removed)
1 large ripe avocado, diced 1/4-inch cubes
6.7 oz jar pickled ginger, available at Sushi markets or supermarkets
4 ounces fresh crab meat
Arugula leaves


In a small bowl whisk together the first 6 ingredients making a vinaigrette dressing.

On a small plate set ring molds on a spatula (this will make it easier to transfer the finished timbale to a serving plate).

Put diced avocado in a small bowl, drizzle with a small amount of
vinaigrette , add salt and pepper. Spoon one fourth of it into a ring mold. Add a single layer ginger and approximately 1 ounce crab meat, drizzle again with vinaigrette dressing. Using a spatula transfer to an individual serving plate, carefully remove spatula and ring mold. Repeat this process for each serving.

Stack and roll
arugula leaves, slice 1/4-inch and place on top each timbale. Garnish plates with more vinaigrette and serve.

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001