Crab-and-Avocado Salad with Ginger Vinaigrette - 13g Carbs, 9g Fiber
Source: Quick from Scratch - Soups and Salads
Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
Active Time: 10 Min
Total Time: 10 Min
Serves: 4
2 tsp chopped fresh ginger
Grated zest of 1/2 lemon
2 tsp lemon juice
1 1/2 Tbsp white wine vinegar or rice-wine vinegar
2 scallions including green tops, chopped
1 tsp soy sauce
1/2 tsp salt
1/3 cup cooking oil
3/4 lb watercress, tough stems removed (about 2 quarts)
1/2 head romaine lettuce (about 3/4 lb), cut crosswise into 1-inch strips (about 2 quarts)
2 ripe avocados, preferably Haas, diced
1/2 lb 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.
KITCHEN 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.
Serves: 4
Nutrition per Serving: 405 Calories, 35g Total Fat, 78% Calories from Fat, 0g Saturated Fat, 40mg Cholesterol, 627mg Sodium, 13g Total Carbs, 9g Fiber,18g Protein
Posted by: chefgloria1030@yahoo.com
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