Crab Salad With Asparagus, Avocado, and Lime Vinaigrette

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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