Recipe: Kale Salad with Jonah Crab and Avocado Dressing

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Just because it is winter does not mean we can’t have things that are fresh and green. This hearty salad features the Cara Cara and Blood oranges, two very sweet and unique types of citrus that keep things hot in the colder months.

Serves 2

3 oz Jonah all leg crabmeat
¼ # cippolini onions
1 package baby kale, washed
1/2 cup raw shaved fennel
2 blood oranges, segmented
1 Cara Cara orange, segmented
4T pine nuts, toasted


1 small avocado, diced
2 T Honey
1 lemon, juiced
¼ c chopped parsley
Olive Oil

Coat the cippolini onions in olive oil and season with salt and pepper. Roast the onions in a 375 F oven until caramelized. Set aside and allow to cool.

To make the dressing, place half of the avocado, honey, lemon juice, parsley and a pinch of salt into a blender and puree until smooth. If the mixture is not blending, add water until it is smooth and the consistency of yogurt. If the mixture is too loose or watery, blend in more avocado. Slowly drizzle in the olive oil until it is mixed completely. Set aside.

Arrange the kale, orange segments, fennel and onions on two plates. Garnish with the pine nuts and serve the dressing on the side. If you did not use all of the avocado in the dressing, add that to the plates as well.

Mussel and White Bean Salad Recipe

Bekah whipped up a fabulous mussel recipe to showcase our Hollander & de Koning mussels. This side dish has great flavors from all the fresh herbs to the use of the mussels' liquor. Make sure to use plump mussel meats like Hollanders for a nice mouthful.

Yields 6 cups


  • 2 lb Hollander and Dekoning mussels, rinsed
  • 1 can navy beans, drained and rinsed (low sodium if possible)
  • 2 large shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp olive oil, divided
  • ½ cup dry sherry
  • ½ small red onion, diced
  • ¼ cup red pepper, diced
  • ¼ cup yellow pepper, diced
  • 2 tbsp chopped tarragon
  • 1 tbsp chopped parsley
  • 1 tsp sherry vinegar salt and pepper to taste


In a large deep skillet or wide pot, heat 1 tbsp of olive oil over medium heat. Add garlic and shallot and cook until tender and translucent. Add the mussels and stir to coat, then add the sherry and cover to steam the mussels open. Once the mussels are open, transfer to a separate dish to cool.

In a separate bowl, add the beans, herbs, veggies, oil, and vinegar. After the mussels cool, pick the meats and add to the bean mixture. Stir gently to incorporate, and season with salt, pepper, and the remaining liquor from the mussels.

Serve warm or chill in an airtight container. The salad can be served over a bed of greens as a first course, or placed on top of crostini for an elevated hors d’ oeuvre. Or, it can be eaten straight out of the container just like Connie likes to do!