Best Crab And Avocado Salad With Ginger Vinaigrette Recipes

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CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE



Crab Salad With Asparagus, Avocado, and Lime Vinaigrette image

Make and share this Crab Salad With Asparagus, Avocado, and Lime Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Steps:

  • Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  • Season to taste with salt and pepper; set aside.
  • Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  • As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  • When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  • Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  • In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  • Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  • Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  • 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.
  • Garnish with the grapefruit sections and serve.
  • 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.

Nutrition Facts : Calories 483.9, Fat 36, SaturatedFat 5.4, Cholesterol 35.7, Sodium 738.2, Carbohydrate 24.8, Fiber 10.9, Sugar 9.5, Protein 21.9

CRAB AND AVOCADO SALAD



Crab and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/2 pound haricots verts or green beans, halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
Freshly ground pepper
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
3 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved

Steps:

  • Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
  • Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
  • Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
  • Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 552 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 22 grams

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