Crab Salad With Asparagus, Avocado, And Lime Vinaigrette

1. 1

   Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.

2. 2

   Season to taste with salt and pepper; set aside.

3. 3

   Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.

4. 4

   As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.

5. 5

   When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.

6. 6

   Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.

7. 7

   In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.

8. 8

   Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.

9. 9

   Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.

10. 10

    Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.

11. 11

    Garnish with the grapefruit sections and serve.

12. 12

    Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.

* Per serving · 4 servings · Values may vary.