Cool Crab Salad in Papaya with Grapefruit Vinaigrette :: Recipe

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Featuring the 10" Stretched Style Flour Tortilla (10320)

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Grapefruit Vinaigrette

Cool Crab Salad in Papaya with Grapefruit Vinaigrette

1/2 cup Mission® Pre-cut Unfried Tri-Color Tortilla Strips (04931)

1 3/4 oz. Crab Meat (real or imitation)

1/3 cup Hearts of Palm , canned, cut into chunks

2 Tbsp. Red Onions , sliced

1/4 cup Avocado , chunks

5 Grape Tomatoes , halved

2 Tbsp. Grapefruit Vinaigrette (see Related Recipe)

Salt and Pepper to taste

1 medium Papaya , halved and seeded

1	Fry the tortilla strips in 360° F oil for 40 seconds. Drain and set aside for garnish.
2	Toss together the crabmeat, hearts of palm, onion, avocado, tomato and dressing. Season to taste.
3	Fill half of the seeded papaya with the salad mixture, plate and garnish with tortilla strips.