Crab-and-Avocado Salad with Ginger Vinaigrette Recipe

Name: Crab-and-Avocado Salad with Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chopped fresh ginger; Grated zest of 1/2 lemon; 2 teaspoons lemon juice; 1 1/2 tablespoons white- 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 crabmeat, picked free of shell

Servings: persons

2 teaspoons chopped fresh ginger
Grated zest of 1/2 lemon
2 teaspoons lemon juice
1 1/2 tablespoons white- 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 crabmeat, picked free of shell

1
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt.
2
Pulse to chop.
3
Add the oil and puree until smooth.
4
In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt.
5
Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
6
Toss the crabmeat with the remaining vinaigrette.
7
Spoon the dressed crabmeat over the salads.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons chopped fresh ginger, Grated zest of 1/2 lemon, 2 teaspoons lemon juice, 1 1/2 tablespoons white- or rice-wine vinegar, and more.

Yes, Crab-and-Avocado Salad with Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab-and-Avocado Salad with Ginger Vinaigrette

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