1/4 cup salted roasted pistachios, coarsely chopped
1 pound jumbo lump crab meat
2 Hass avocados, each cut into 8 wedges
How to Make It
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.
In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
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.
One Serving 279 cal, 22 gm fat, 2.9 gm sat fat, 9 gm carb, 4.1 gm fiber.
Portuguese Vinho Verde has a bright acidity and a seashell minerality that make it ideal for seafood dishes like this one.
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Review Body: I made this for my wife and I and was not impressed. I was encouraged by the "4610 Ratings" and the 5-star rating, but I should have been suspicious of the fact that despite almost 5k "ratings," there were no comments or suggestions.
Anyway, the salad ended up turning out really squishy/gross because the avocado got too mixed in once we tossed it a bit. Also not really sure the crab meat was a great addition.
If you nix the avocados and perhaps the crabmeat as well, would be a good salad. We both did like the dressing.