A Light and Quick Lunch Packed Full of Flavor.
- 4 oz. Fresh Pickled Crab Meat
- ¼ ea. Avocado Sliced Thin
- ¼ cup Finely Sliced Fresh Fennel
- ¼ cup Micro-Greens
- 1 tsp. Lemon Juice
- ¼ tsp. Lemon Zest
- Salt and Pepper to taste
- Olive Naan Flatbread
- Preheat oven to 350 degrees.
- Slightly warm La Brea Bakery Kalamata Olive Naan in oven. Take out and let rest.
- In a medium bowl combine crab meat, fennel, lemon juice, lemon zest, salt, pepper and toss.
- To assemble, place naan on a flat surface and place slices of avocado to evenly cover. Add crab mixture and top with micro greens.
- Cut in half and serve.