Sous Vide Alligator Salad


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This recipe should probably be called “Tastes Like Chicken Alligator Salad,” because the alligator does, in fact, taste like chicken in this application. Alligator is a traditionally tough meat, but it’s surprisingly tender when prepared in the Anova Sous Vide Precision Cooker.
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Ingredients for 4

  • 1 pound skinless alligator filets

  • Salt and freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 1 clove garlic, thinly sliced

  • 1/2 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon yellow curry powder

  • Zest and juice of 1 lemon

  • 1 teaspoon ground cumin

  • 1 cup walnuts, toasted and chopped

  • 1 Honeycrisp apple, cored and cut into 1/2-inch dice

  • 1/2 cup finely diced celery

  • 1/2 cup finely diced scallions


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 2

    Season the alligator with salt and pepper and place in a large zipper lock or vacuum seal bag with the olive oil and garlic. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the alligator from the bag and cut into 1/2-inch pieces.

    • Step 1

      In a large bowl, whisk together the mayonnaise, mustard, curry powder, lemon zest, lemon juice, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.

    • Step 2

      Add the alligator, walnuts, apple, celery, and scallions, and stir to combine. Season to taste with salt and pepper. Serve.

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134 F / 56.7 C Recipe Temp
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