Make dinner a pretty bistro affair tonight with this creamy, no-cook crab and avocado salad recipe. This version of the recipe is from the Culinary Institute of America, and admittedly, is a bit complicated. I don’t know about you, but I don’t have any tomato concasse.
Nonetheless, this recipe gives you a good idea about how to make your own version. I’m going to try it tonight and report back on the findings.