Crab-And-Avocado Salad With Ginger Vinaigrette

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; 12 lemon, zest of, grated; 2 teaspoons lemon juice; 1 ½ tablespoons white wine vinegar or 1 ½ tablespoons rice wine vinegar; 2 scallions, including green tops chopped; 1 teaspoon soy sauce; ½ teaspoon salt; ⅓ cup cooking oil; 34 lb watercress, tough stems removed (about 2 quarts); 34 lb romaine lettuce, cut crosswise into 1-inch strips; 2 ripe avocados, preferably Haas, diced; 12 lb lump crabmeat, picked free of shell

Servings: persons

2 teaspoons chopped fresh ginger
12 lemon, zest of, grated
2 teaspoons lemon juice
1 ½ tablespoons white wine vinegar or 1 ½ tablespoons rice wine vinegar
2 scallions, including green tops chopped
1 teaspoon soy sauce
½ teaspoon salt
⅓ cup cooking oil
34 lb watercress, tough stems removed (about 2 quarts)
34 lb romaine lettuce, cut crosswise into 1-inch strips
2 ripe avocados, preferably Haas, diced
12 lb 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.
8
KITCHEN TIP: Wait until you're ready to toss the salad before dicing the avocados.
9
The acidity in the vinaigrette will keep them from turning brown.

847

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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, 12 lemon, zest of, grated, 2 teaspoons lemon juice, 1 ½ tablespoons white wine vinegar or 1 ½ tablespoons 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.

That's it — enjoy your meal!