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Crab-and-Avocado Salad with Ginger Vinaigrette

Crab-and-Avocado Salad with Ginger Vinaigrette is built on Fresh Ginger Grated Zest Of Lemon, Lemon Juice, Rice Wine Vinegar, Scallions Including Green Tops, and Soy Sauce. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

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.

2. 2

   Pulse to chop.

3. 3

   Add the oil and puree until smooth.

4. 4

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

5. 5

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

6. 6

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