How To Make Crab Avocado Salad
Treat your taste buds with this creamy crab avocado salad that’s mixed with delicate crab meat, and tossed in a tangy ginger vinaigrette.
Serves:
Ingredients
- 2tspfresh ginger,chopped
- ½lemon,zested
- 2tsplemon juice
- 1½tbspwhite vinegar,or rice wine vinegar
- 2scallions,including green tops
- 1tspsoy sauce
- ½tspsalt
- ⅓cupcooking oil
- ¾lbwatercress
- ½headromaine lettuce,(about ¾ lb)
- 2ripe avocados,preferably Haas, diced
- ½lblump crab meat
Instructions
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In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and ¼ teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
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In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
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Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
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Serve and enjoy.
Recipe Notes
Wait until you’re ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.
Nutrition
- Calories: 398.68kcal
- Fat: 33.70g
- Saturated Fat: 3.65g
- Trans Fat: 0.08g
- Monounsaturated Fat: 21.44g
- Polyunsaturated Fat: 7.26g
- Carbohydrates: 13.89g
- Fiber: 9.24g
- Sugar: 2.21g
- Protein: 15.42g
- Cholesterol: 55.00mg
- Sodium: 732.46mg
- Calcium: 200.09mg
- Potassium: 1151.62mg
- Iron: 1.95mg
- Vitamin A: 488.67µg
- Vitamin C: 57.91mg
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