by Susan Hanna
This refreshing salad from Food and Drink would be perfect for a light lunch. Cook asparagus. Make the dressing and fold the crab meat into half of it. Place asparagus on plate with greens, drizzle with remaining dressing, top with crab meat and garnish with sliced green onion and microgreens. Cook’s note: I used cooked, chopped shrimp instead of crab and butter letter instead of microgreens.
Serves 2.
Avoiding Additives and Preservatives
I used Hellmann’s mayo, Smart Miso brand white miso, President’s Choice frozen shrimp (thawed and cooked) and freshly squeezed lemon juice. I chopped fresh ginger and mixed it with Marukan rice vinegar to make the pickled ginger. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 lb (454 g) asparagus, tough ends trimmed
- ¼ cup (60 ml) mayo
- 4 tsp (20 ml) fresh lemon juice
- 1 tbsp (15 ml) white miso
- 1 tbsp (15 ml) chopped pickled ginger
- 1 green onion, thinly sliced, divided
- 7 oz (200 g) cooked crab meat
- ½ cup (125 ml) microgreens, divided
Preparation:
- Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice water. Cool, drain and dry. Slice each spear of asparagus on bias into three pieces.
- In a medium-size mixing bowl, whisk mayo, lemon juice and miso until smooth. Stir in pickled ginger and half of green onion. Remove half of dressing and set aside. Gently fold crab into remaining dressing until evenly coated.
- Place asparagus on a serving dish with microgreens (reserve a few greens for garnish). Toss gently. Drizzle with reserved dressing. Pile crab on top. Garnish with remaining green onions and microgreens.
From Food and Drink
