Spring-On-A-Plate Salads

1. 1

   Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.

2. 2

   Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.

3. 3

   Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.

4. 4

   Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.