Back on the Wagon.
We just came back from 7 days on vacation, with no rules eating, nightly ice cream, and lots of sand. But now we're back, and it's time to be disciplined again. I came back itching to cook, and promptly made a huge vat of the "Staff Dressing," and liked it even more this time. So for dinner, we actually had salad...and salad. I may be jumping the gun a bit since it's in the 50's here, but after vacation I wanted a little taste of summer. I also have my deck furniture out. It snowed 2 days ago. Your point?
I loved the avocado with the crab, and found myself wanting more of it in the salad. Somehow I know more avocado would make it less treasured (and less healthy) when you do get a bite with avocado.
Crab, Lemon, And Avocado Salad
adapted from Cooking Light: fresh food fast
3 1/2 tablespoons fresh lemon juice (about 1 lemon)
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lb lump crabmeat, drained and shell pieces removed
1/2 cup (about 3) finely chopped scallions
1 diced peeled avocado
Baby romaine lettuce
Combine lemon juice, olive oil, salt, pepper, stirring well with a whisk. Place crabmeat, avocado, and scallions in a bowl. Pour wet ingredient over and toss gently to coat (so as not to crush the lumps of crabmeat), Arrange baby romaine around the edges of a plate and mound salad in the center.