On The Third Day of Salads...

One of my fellow bloggers, Hillary Davis of MarcheDimanche made the Crab Salad recipe. Click here to read what Hillary had to say about this vibrant, springy (and extremely photogenic) salad.  Shelby Kinnaird, our Diabetic Foodie blogger made the same dish, which is a keeper in her book and again, she uses a few different ingredients, offering nutritional insight for the more dietary restricted.

Photo by Hillary Davis.  All rights reserved.

Crab Salad with Lime &Avocado

I could easily sample this bright, flavorful salad once a week, and often do. It’s low in calories and fat and high in protein, just the right fit for someone who loves to exercise, as I do. It goes together in seconds, making it all that much easier to love. This salad as a meal is a good lesson in salad construction: toss each of the ingredients separately with the dressing so that all parts are evenly and lightly dressed. If the limes in your market are not top-rate and don’t have enough peel to make a good zest, opt for organic lemons. Serve this with a slice of toasted bread slathered with Guacamole Light (page 23).

4 SERVINGS

EQUIPMENT: 4 CHILLED LARGE DINNER PLATES

1 pound (2 cups) fresh cooked lump crabmeat

Grated zest of 2 limes or lemons, preferably organic

1/4 cup Creamy Lemon-Chive Dressing (page 326)

Fine sea salt

Coarse, freshly ground black pepper

1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)

2 celery ribs, finely minced (about 2 cups)

1/4 cup minced fresh cilantro, chervil, or parsley leaves

1/4 teaspoon Red Hot Salt (page 307) or fine sea salt

1 large ripe avocado, halved, pitted, peeled, and cut into very thin half-rounds

4 thin slices sourdough bread, toasted, for serving (see page 270)

1. In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning.

2. In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.

3. Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads. Serve with the toast.

WINE SUGGESTION: The last time I prepared this salad we had it with a mineral-rich Riesling, the Domaine Ostertag Clos Mathis.


Click here to purchase: 

Salad as a Meal: Healthy Main-Dish Salads for Every Season [Hardcover]