Crab-and-avocado Salad With Ginger Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons chopped fresh ginger
• 1/2 lemon, zest of, grated
• 2 teaspoons lemon juice
• 1 1/2 tablespoons wine vinegar or 1 1/2 tablespoons rice wine vinegar
• 2 scallions, including green tops chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/3 cup cooking oil
• 3/4 lb watercress, tough stems removed (about 2 quarts)
• 3/4 lb romaine lettuce, cut crosswise into 1-inch strips
• 2 ripe avocados, preferably haas, diced
• 1/2 lb lump crabmeat, picked free of shell

Recipe

• 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.