Rania Recipes: Avocado Soup & Crab Salad
Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off some delicious avocado recipes!
Chilled Cream Of Avocado Soup
- 4 avocados
- 4 to 5 cups vegetable broth
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 3 tablespoons fresh squeezed lime juice
- 2 cups Fage (Greek style) yogurt
- Coarse salt and ground white pepper to taste
- 1 red bell pepper – diced
- Jumbo lump crabmeat
Cut each avocado in half from top to bottom, following the contour of the pit in the center. Remove the pit and scoop out the avocado.
Puree the avocado in a food processor with 4 cups of the broth, the chili powder, lime juice and yogurt until very smooth. If the soup appears to be too thick, add more broth to correct the consistency. Transfer to a bowl, cover and chill in the freezer for 30 minutes.
Adjust the seasoning to taste. Garnish the soup with the diced red pepper and a spoonful of the crabmeat.
Hearts of Palm and Crab Salad with Avocado-Buttermilk Dressing
- 1 head Bibb lettuce, cored and leaves separated, washed and spun dry
- 2 vine-ripened tomatoes (about 4 ounces each), sliced
- 1 (14-ounce) can hearts of palm, rinsed and patted dry, cut into quarters lengthwise
- 3 pounds medium stone crab claws (about 20)
- Avocado-Buttermilk Dressing, recipe follows
Overlap the lettuce leaves on each of 4 large plates. Fan out the sliced tomatoes in the center of the lettuce and arrange the hearts of palm spears in spokes. Place the stone crab claws in the center of the tomatoes and drizzle with the dressing to taste.
- 1 medium firm-ripe avocado, peeled, seeded and cubed
- 2/3 cup buttermilk
- ¼ cup sour cream
- 3 tablespoons grated Vidalia onion
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh dill
- Sea salt to taste
- Cayenne pepper to taste
Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)
Yield: 1¾ cups