Ingredients

• 3 avocados, halved, pitted and flesh diced
• 1 small red onion, finely diced
• 2 jalapenos, chopped
• 2 Roma tomatoes, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 (1-pound) container jumbo lump crabmeat
• 1/2 cup chopped hearts of palm
• 1 cup frozen edamame, thawed
• 1/2 cup finely diced fresh pineapple
• 1/4 cup fresh pineapple juice
• 1 bag mixed greens
• 2 cups pineapple juice
• 2 cups orange juice
• 1/2 cup canola oil

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Instructions

1. Guacamole: Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste.
2. Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice.
3. Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth.
4. Assembly: Spread the guacamole out on a serving platter. Add a layer of the crab mixture and top with mixed greens. Drizzle with the dressing and serve.