Crab & Avocado Salad with Pancetta

By danyell923

Refreshingly filling without the guilt, Crab & Avocado Salad with Pancetta is the perfect combination of your favorite foods. Eat it on it's own, or pair it with a grain or starch.

Ingredients

• 12 thin slices pancetta
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh chives, chopped
• 1 anchovy fillet
• 1 clove garlic, chopped
• Juice of 1/2 lemon
• Kosher salt
• 2 small heads Boston lettuce, torn into large pieces
• 3 cups baby arugula
• 1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
• 1 pound jumbo lump crabmeat, picked through
• 1 avocado, cut into 1-inch pieces
• Freshly ground pepper

Preparation

Step 1

Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.

DRESSING:
Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.

Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.