Here is my confession of the week: I have an addiction to gefilte fish. I love it. And it doesn't have to be the homemade kind. The frozen loaf is just fine for me and I eagerly wait until Shabbat to have my fill. I even love the jarred stuff (gasp!) because I grew up having it every Shabbat. Why am I telling you this? Because even this gefilte fish addict likes to change up Shabbat appetizer every now and then and this salad is a great way to fill that role. Kani, or mock crab, are those orange and white sticks of fish product that are often used in sushi rolls. They don't have a strong taste at all, just a mild sweetness and a great texture and they pair perfectly with the creamy avocado, lime and other goodies in this salad. It's also a perfect salad for summer eating-it is light (not heavy on mayonnaise) and refreshing .Serve each portion in halved avocados for a beautiful presentation. Enjoy!
Kani- Avocado Salad
Recipe By The Gush Gourmet
- Cooking and Prep: 05 m
- Serves: 4
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Make the Salad
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In a bowl place the kani, avocado, red onion, jalapeno and parsley and gently mix.
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Add the zest and juice of the lime, the mayo, and horseradish, season with salt and pepper and mix gently again.
About
The Gush Gourmet is a food blogger and caterer based out of beautiful Gush Etzion, Israel. Follow her on Instagram @TheGushGourmet or at her blog TheGushGourmet.blogspot.com for more great recipes. Photograph by Jennifer E. Bitton.
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