Crab Avocado Salad with Asparagus and Lemon Vinaigrette
Ultra-nutritious, this Crab Avocado Asparagus salad is beautiful for a light Summer meal.
Servings 4
Calories 584kcal
Ingredients
- 1 pound asparagus thick asparagus
- 8 tablespoons extra-virgin olive oil divided
- 3 tablespoons fresh lemon juice
- 6 medium basil leaves
- 1 small shallot coarsely chopped
- 1/2 cup flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
- 3 1/2 ounce pea shoots trimmed
- 1/4 cup raw pistachios coarsely chopped
- 1 pound jumbo lump crab meat
- 2 Hass avocados each cut into wedges or coarsely chopped
Instructions
- Cut tough ends off asparagus and throw away. Slice asparagus tops into 1 inch chunks. Heat a frypan over medium high heat. Add 1 tablespoon of the olive oil and then add asparagus and shallot. Salt and pepper to taste. Lower heat to medium. Cook until just tender, about 5 minutes.
- In a blender, blend the remaining oil, lemon juice, basil and 1/4 cup of the parsley. Season the dressing with salt and pepper.
- In a large bowl, add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Divide among plates and Sprinkle with crab meat.
Notes
If you can't find pea shoots, watercress is another option.
Nutrition
Calories: 584kcal | Carbohydrates: 17g | Protein: 28g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 968mg | Potassium: 1101mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 57mg | Calcium: 110mg | Iron: 5mg