Crab and Avocado Salad with Ginger Vinaigrette

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.

Category: Main Dish

Cuisine: American

☆☆☆

1 review

Ready in 10 minutes

by sbjonas

Ingredients

2 teaspoon fresh ginger chopped

1/2 lemon

2 teaspoon lemon juice

1 1/2 tablespoon 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 qua

2 ripe avocados preferably Haas, diced

1/2 pound lump crab meat picked free of shell

Directions

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.

Reviews

☆☆☆

This was OK - prob won't make it again as there a lot of other salads with crab that I like better.

sbjonas

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