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Crab Avocado and Asparagus Salad Recipe
This mix of greens including asparagus, a source of folate and vitamin makes this crab salad ultranutritious.
Picture Credit: John Kernick
Recipe By: Melissa Rubel Jacobson
Pairing Notes: Portuguese Vinho Verde has a bright acidity and a seashell minerality that make it ideal for seafood dishes like this one.
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|Asparagus||1 Pound (Thick)|
|Extra virgin olive oil||7 Tablespoon|
|Fresh lemon juice||3 Tablespoon|
|Basil leaves||6 Medium|
|Shallot||1 Small, coarsely chopped|
|Flat leaf parsley leaves||1⁄2 Cup (8 tbs)|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Pea shoots||3 1⁄2 Ounce, trimmed|
|Salted roasted pistachios||1⁄4 Cup (4 tbs), coarsely chopped|
|Jumbo lump crab meat||1 Pound|
|Hass avocados||2 , each cut into 8 wedges|
Serving size: Complete recipe
Calories 2123 Calories from Fat 1559
% Daily Value*
Total Fat 174 g268.1%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 416 mg
Sodium 3106.8 mg129.4%
Total Carbohydrates 68 g22.5%
Dietary Fiber 36.7 g146.8%
Sugars 12.1 g
Protein 90 g180.6%
Vitamin A 232.3% Vitamin C 238.8%
Calcium 41.9% Iron 86.5%
*Based on a 2000 Calorie diet
2. In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
3. 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. Add the crab, avocado and the remaining dressing, toss gently and serve at once.
One Serving: 279 cal, 22 gm fat, 2.9 gm sat fat, 9 gm carb, 4.1 gm fiber.