Crab-and-Avocado Salad with Ginger Vinaigrette

Ingredients

  1. 2 teaspoons chopped fresh ginger
  2. Grated zest of 1/2 lemon
  3. 2 teaspoons lemon juice
  4. 1 1/2 tablespoons white- or rice-wine vinegar
  5. 2 scallions including green tops, chopped
  6. 1 teaspoon soy sauce
  7. 1/2 teaspoon salt
  8. 1/3 cup cooking oil
  9. 3/4 pound watercress, tough stems removed (about 2 quarts)
  10. 1/2 head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 2 quarts)
  11. 2 ripe avocados, preferably Haas, diced
  12. 1/2 pound lump crabmeat, picked free of shell

Description

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