Crab and Guacamole Salad

Ingredients

• 3  avocados diced pitted halved
• 0.5 cup canola oil 
• 1 cup edamame frozen thawed
• 0.5 cup hearts of palm chopped
• 2  jalapeños chopped
• 1  juice of lime juiced
• 1 pound lump crab meat 
• 1 bag greens mixed
• 2 cups orange juice 
• 0.5 cup pineapple fresh diced finely
• 0.3 cup pineapple juice fresh
• 2 cups pineapple juice 
• 1 small onion diced red finely
• 2  roma tomatoes chopped
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• sauce pan
• blender

Directions

1. Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste.
2. Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice.
3. Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes.
4. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth.
5. Spread the guacamole out on a serving platter.
6. Add a layer of the crab mixture and top with mixed greens.
7. Drizzle with the dressing and serve.