Crab and Avocado Salad with Japanese Dressing
- Level: Easy
- Yield: 4 as a starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 41
- Sodium
- 330
- Total: 15 min
- Prep: 15 min
Ingredients
2 tablespoons mirin
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar
Few drops sesame oil
1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
1 long red chile pepper, deseeded and finely chopped
1 1/4 cups crabmeat
Approximately 1 teaspoon lime juice
5 cups rocket salad
1 ripe avocado
1 to 2 teaspoons chopped chives
Directions
- In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
- To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
- To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
- Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
- Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
- Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.