Crab, Avocado and Asparagus Salad
Recipe from Food & Wine

This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.


Crab, Avocado and Asparagus Salad
John Kernick

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Ingredients
  • 1  pound
    thick asparagus
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  • 7  tablespoons
    extra-virgin olive oil
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  • 3  tablespoons
    fresh lemon juice
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  • 6 
    medium basil leaves
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  • 1 
    small shallot, coarsely chopped
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  • 1/2  cup
    flat-leaf parsley leaves
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  •  
    Kosher salt and freshly ground pepper
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  • 3 1/2  ounces
    pea shoots, trimmed
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  • 1/4  cup
    salted roasted pistachios, coarsely chopped
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  • 1  pound
    jumbo lump crab meat
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  • 2 
    Hass avocados, each cut into 8 wedges
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Directions
1.
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
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.
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Crab Salad Melts
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This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat--including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.

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