CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Elizabeth Horton de Meza
Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
- Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
CRAB AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
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
CRAB SALAD WITH ASPARAGUS, AVOCADO, AND LIME VINAIGRETTE
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
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
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