This lighter salad replaces the heavier version by omitting mayonnaise. It can be served as a salad or a sandwich. Add a slice of summer fresh red ripe tomato for a truly wonderful treat.
Serves 4
Prep Time: 10 minutes
Total time: 15 minutes
Ingredients:
2 teaspoons chopped fresh ginger
2 teaspoons lemon juice
1½ tablespoons white wine vinegar
1 teaspoon soy sauce
¼ teaspoon fresh lemon thyme, minced
½ teaspoon salt
1/3 cup extra virgin olive oil
2 scallions, including green tops, thinly sliced
½ cup celery, finely chopped
1 ½ pounds fresh salad greens
2 ripe avocados, diced
½ pound lump crabmeat
Lemon wedges and additional minced thyme to garnish
Instructions:
In a blender combine the ginger, lemon juice, vinegar, soy sauce, thyme and ¼ teaspoon salt; pulse to combine. Add oil and puree until smooth. Toss crabmeat with ¼ cup of the vinaigrette, celery, and scallions.
In a large bowl combine the salad greens, avocados and remaining salt. Toss with the remaining vinaigrette and mound the salad on plates. Spoon the dressed crabmeat over the salad. Garnish with additional minced thyme and a lemon wedge.
Terri’s Tips:
Carefully look for and remove any shell pieces from crabmeat
This salad can be made with salmon or tuna or even chicken
Serve on Kaiser rolls for a light and refreshing sandwich alternative
For a Mediterranean twist add ¼ cup capers and sliced olives; omit ginger and replace with garlic, omit thyme and replace with basil or cilantro, omit soy sauce and replace with White Balsamic
vinegar
Cooking Wiser/
Add walnuts for additional protein
To save money, use crab claw meat or a combination of lump and claw