Crab-And-Avocado Salad With Ginger Vinaigrette Recipe

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Crab-And-Avocado Salad With Ginger Vinaigrette
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Ingredients:

Directions:

  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. Add the oil and puree until smooth.
  2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining 1/4 teaspoon salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
  3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
  4. KITCHEN TIP: Wait until you're ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 418.88 Kcal (1754 kJ)
Calories from fat 312.94 Kcal
% Daily Value*
Total Fat 34.77g 53%
Sodium 425.12mg 18%
Potassium 1020.95mg 22%
Total Carbs 14.64g 5%
Sugars 2.35g 9%
Dietary Fiber 10.06g 40%
Protein 16.31g 33%
Vitamin C 56.4mg 94%
Iron 2mg 11%
Calcium 150.6mg 15%
Amount Per 100 g
Calories 112.79 Kcal (472 kJ)
Calories from fat 84.27 Kcal
% Daily Value*
Total Fat 9.36g 53%
Sodium 114.48mg 18%
Potassium 274.92mg 22%
Total Carbs 3.94g 5%
Sugars 0.63g 9%
Dietary Fiber 2.71g 40%
Protein 4.39g 33%
Vitamin C 15.2mg 94%
Iron 0.6mg 11%
Calcium 40.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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