Crab Avocado and Asparagus Salad
|Asparagus||1 Pound (Thick)|
|Extra virgin olive oil||7 Tablespoon|
|Fresh lemon juice||3 Tablespoon|
|Basil leaves||6 Medium|
|Shallot||1 Small, coarsely chopped|
|Flat leaf parsley leaves||1⁄2 Cup (8 tbs)|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Pea shoots||3 1⁄2 Ounce, trimmed|
|Salted roasted pistachios||1⁄4 Cup (4 tbs), coarsely chopped|
|Jumbo lump crab meat||1 Pound|
|Hass avocados||2 , 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.
One Serving: 279 cal, 22 gm fat, 2.9 gm sat fat, 9 gm carb, 4.1 gm fiber.
Serving size: Complete recipe
Calories 2123 Calories from Fat 1559
% Daily Value*
Total Fat 174 g268.1%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 416 mg138.7%
Sodium 3106.8 mg129.4%
Total Carbohydrates 68 g22.5%
Dietary Fiber 36.7 g146.8%
Sugars 12.1 g
Protein 90 g180.6%
Vitamin A 232.3% Vitamin C 238.8%
Calcium 41.9% Iron 86.5%
*Based on a 2000 Calorie diet