Crab-and-Avocado Salad with Ginger Vinaigrette

By sexyswamprat

Ingredients
  • 2 teaspoons chopped fresh ginger

  • Grated zest of 1/2 lemon

  • 2 teaspoons lemon juice

  • 1 1/2 tablespoons white wine vinegar or rice-wine vinegar

  • 2 scallions including green tops, chopped

  • 1 teaspoon soy sauce

  • 1/2 teaspoon salt

  • 1/3 cup cooking oil

  • 3/4 pound watercress, tough stems removed (about 2 quarts)

  • 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)

  • 2 ripe avocados, preferably Haas, diced

  • 1/2 pound lump crab meat, picked free of shell

Directions
  1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.

  2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.

  3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.

  4. TIP: Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.


Nutritional Facts

Servings
1
per Serving
Yield
Serves 4
Calories
405
Fat. Total
35g
Fiber
9g
Carbohydrates
Total
13g
Sodium
627mg
% Cal. from Fat
78%
Cholesterol
40mg
Protein
18g

lunch omega 3 crab fish/seafood dairy free salad no bake main dish

1 reply