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.
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.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 302 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 23.8mg | 7 % | |
Sodium 1695.8mg | 58 % | |
Potassium 1147mg | 30 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 5.5g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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