Crab-and-Avocado Salad with Ginger Vinaigrette Recipe

  • 2 teaspoons chopped fresh ginger
  • 1/2 lemon, zest grated
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons white- 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
  • 1/2 head romaine lettuce, cut crosswise into 1-inch strips
  • 2 ripe avocados, preferably Haas, diced
  • 1/2 pound lump crabmeat, picked free of shell
  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.
  2. 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.
  3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.