Receta Crab, Avocado and Asparagus Salad
Look at all of these beautiful, fresh and healthy ingredients. I’m trying to eat as healthy as I can before the month-long food gorge begins in a couple of weeks. And believe you me, I plan to whole heartedly participate in the Holiday food festivities.
Beautiful Pea Shoots
This is a new recipe for us, and we loved it. Also, easy as can be.
- 1 lb thick asparagus
- 7 Tbs extra-virgin olive oil
- 3 Tbs fresh lemon juice
- 6 medium basil leaves
- 1 small shallot, coarsely chopped
- 1/2 cup flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
- 3 1/2 oz pea shoots, trimmed
- 1/4 cup salted roasted pistachios, coarsely chopped
- 1 lb jumbo lump crab meat
- 2 Hass avocados, each cut into 8 wedges
1. Cut tough ends off asparagus and throw away. Slice asparagus tops into 1 inch chunks. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the asparagus 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. Sprinkle with crab meat. Serves 4
And enjoy! Not a great photo, but this is a beautiful salad. We served this with Rosemary Sourdough bread from Whole Foods. DEE-licious little meal. This meal was adapted from Food and Wine.
On this day..