Crab-and-Avocado Salad with Ginger Vinaigrette

By Coppermouse

Ingredients

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

Preparation

Step 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.

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.

Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.

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.