Instructions

Peel avocados and chop into ¼ inch cubes. Process soy sauce, wasabi, lime juice and mustard in a Magefesa blender. Gradually add the olive oil until vinaigrette is fully emulsified. Distributed arugula among four cocktail glasses. Add the sweet corn, avocado pieces and then top with the crabmeat. Garnish with vinaigrette sauce and sprinkle with chopped fresh dill.
Ideal as an appetizer for the 4th of July barbecue.

Discover more incredible recipes here