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Crab-and-Avocado Salad with Ginger Vinaigrette

Crab-and-Avocado Salad with Ginger Vinaigrette is a volume 5-02 feb. 2002 recipe made with Fresh Ginger Grated Zest Of Lemon, Lemon Juice, Rice Wine Vinegar, Scallions Including Green Tops Chopped, and Soy Sauce. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tsp
• 2 tsp
• 1 1/2 tbsp
• 2
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 3/4 cup
• 1/2 head
• 2
• 1/2 lb

Method (preview)

1. 1

   In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and 1/4 teaspoon of the salt. Pulse to chop.

2. 2

   Add the oil and puree until smooth.

3. 3

   In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt.

4. 4

   Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.

5. 5

   Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.

6. 6

   Contributed to the FareShare Gazette by Jennie; 10 February, 2002. www.fareshare.net