Crab Salad With Asparagus, Avocado, and Lime Vinaigrette

Submitted by ratherbeswimmin

"Tom Douglas"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• Lime Vinaigrette

• 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

• Salad

• 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

directions

1. Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
2. Season to taste with salt and pepper; set aside.
3. Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
4. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
5. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
6. Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
7. In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
8. Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
9. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
10. 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.
11. Garnish with the grapefruit sections and serve.
12. 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.