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; 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.

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, 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.

Crab-And-Avocado Salad With Ginger Vinaigrette

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