This vibrantly coloured salad is tangy and refreshing—the perfect pairing for mild crab.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 6 servings
Ingredients
Orange Dressing:
Salad:
Method
Orange Dressing: Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into 1/4-inch thick slices. Set aside.
In small bowl, whisk together orange zest, vinegar, mustard, honey, ginger, salt and pepper. Gradually whisk in oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Salad: Divide and layer lettuce, fennel, radish, avocado, red onion, mint and oranges among 4 plates. Top with crabmeat; drizzle with dressing. Sprinkle with almonds.
Tip from The Test Kitchen: Use a mandoline to thinly and evenly slice the fennel and radish. Keep the fennel fronds for a delicate anise-flavoured garnish. If you can’t find Little Gem lettuce, substitute Bibb.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 139 mg
- Sugars 7 g
- Protein 5 g
- Calories 168
- Total fat 12 g
- Potassium 438 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 9
- Folate 36
- Calcium 6
- Vitamin A 25
- Vitamin C 65
