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Tuesday, July 9, 2013

Kani- Avocado Salad

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!



8 Kani sticks, sliced thinly or shredded (apparently now available in Israel!)
1 ripe Avocado, diced
3 Tbl chopped red onion
1 small jalapeno, finely diced
1/4 cup chopped fresh parsley
1 lime, zest and juice
2 1/2 Tbl Mayonnaise
1 tsp white horseradish or alternatively a couple of dashes of hot sauce
salt and pepper to taste

In a bowl place the kani, avocado, red onion, jalapeno and parsley and gently mix. Add the zest and juice of the lime, the mayo and horseradish, season with salt and pepper and mix gently again.






6 comments:

  1. What a tempting dish for any summertime meal !
    Beautiful presentation.

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  2. this looks so good! would never have thought to do it this way! def, will be trying this. thanks for the recipe! xx. gigi. www.gigikkitchen.blogspot.com

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  3. Looks great! How many servings does this make?

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  4. This comment has been removed by the author.

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  5. Were in Israel did you find the kani? I miss it so much!

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  6. They just started selling it here- you can get it on Emek Refaim and I think also in Big in Ramat Beit Shemesh.

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