Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
- 2 teaspoons chopped fresh ginger
- Grated zest of 1/2 lemon
- 2 teaspoons lemon juice
- 1 1/2 tablespoons white wine vinegar or rice-wine vinegar
- 2 scallions including green tops, chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/3 cup cooking oil
- 3/4 pound watercress, tough stems removed (about 2 quarts)
- 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
- 2 ripe avocados, preferably Haas, diced
- 1/2 pound lump crab meat, picked free of shell
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce and 1/4 teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
In a large glass or stainless steel bowl, combine the watercress, romaine, avocados and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
Tip: You can also use a food processor to make the dressing. Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown. WINE RECOMMENDATION: Avocados are so rich it can be hard to find a wine to match. Opt for contrast instead by using a crisp Italian white wine such as Soave or Orvieto. Its fresh but neutral flavors will stand back and let the salad shine.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
405 calories; 35g total fat; 40mg cholesterol; 627mg sodium; 13g carbohydrates; 9g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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