Crab, Avocado and Asparagus Salad

Crab, Avocado and Asparagus Salad
Photo by © John Kernick

Ingredients

  • 1 pound jumbo lump crab meat
  • 7 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 small shallot, coarsely chopped
  • 1 pound thick asparagus
  • 6 medium basil leaves
  • 2 Hass avocados, each cut into 8 wedges
  • + 4 more ingredients
    • ½ cup flat-leaf parsley leaves
    • 3 tablespoons fresh lemon juice
    • 3 ½ ounces pea shoots, trimmed
    • ¼ cup salted roasted pistachios, coarsely chopped

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 throug...

View full recipe at My Recipes

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Variations on Crab, Avocado and Asparagus Salad

  • Crab, Avocado and Asparagus Salad
    • 1 small shallot
    • 0.5 cup(s) flat-leaf parsley leaves
    • 7 tablespoon(s) extra-virgin olive oil
    • 3 tablespoon(s) fresh lemon juice
    • +6 other ingredients


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