Crab, Avocado And Asparagus Salad Recipe

Name: Crab, Avocado And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thick asparagus; 7 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; 6 basil leaves; 1 shallot, coarsely chopped; 1/2 cup flat-leaf parsley leaves; Kosher salt and freshly ground pepper; 3 1/2 ounces pea shoots, trimmed; 1/4 cup salted roasted pistachios, coarsely chopped; 1 pound jumbo lump crab meat; 2 Hass avocados, each cut into 8 wedges

Servings: persons

1 pound thick asparagus
7 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
6 basil leaves
1 shallot, coarsely chopped
1/2 cup flat-leaf parsley leaves
Kosher salt and freshly ground pepper
3 1/2 ounces pea shoots, trimmed
1/4 cup salted roasted pistachios, coarsely chopped
1 pound jumbo lump crab meat
2 Hass avocados, each cut into 8 wedges

1
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
2
In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
3
Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.

302

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 pound thick asparagus, 7 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 6 basil leaves, and more.

Yes, Crab, Avocado And Asparagus Salad 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!

Crab, Avocado And Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions