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Crab Avocado And Asparagus Salad

Food.and.Wine1's picture
This mix of greens including asparagus, a source of folate and vitamin makes this crab salad ultranutritious. Picture Credit: John Kernick Recipe By: Melissa Rubel Jacobson Pairing Notes: Portuguese Vinho Verde has a bright acidity and a seashell minerality that make it ideal for seafood dishes like this one. For more recipes, please visit Foodandwine.com
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Interest: 
Healthy

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1 Comment

Anonymous's picture
how many servings is this recipe for/