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
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.
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.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
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.
- per Serving
- Serves 4
- Fat. Total
- % Cal. from Fat