Japanese Crab and Avocado Salad
It can be a challenge to find winter holiday recipes that are suited to warmer climates. This luxurious Asian-inspired crab salad fills the bill with its festive colors and flavors. —Laura Wilhelm, West Hollywood, California
Ingredients
- 4 tablespoons mirin (sweet rice wine)
- 2 tablespoons rice vinegar
- 1 teaspoon flaky sea salt
- 1/2 teaspoon prepared wasabi
- 1/8 teaspoon sesame oil
- 1 pound lump crabmeat, drained
- 1 red chili pepper, seeded and finely chopped
- 1/2 pound spring mix salad greens
- 2 medium ripe avocados, peeled and cubed
- 3 teaspoons fresh lime juice
- 4 teaspoons minced chives
Directions
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1In a large bowl, whisk together mirin, rice vinegar, salt, wasabi and sesame oil.
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2In a small bowl combine crab and chili pepper. Toss with 1 tablespoon wasabi dressing; set aside.
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3Add salad mix, avocado, and lime juice to the bowl with the remaining dressing. Divide amongst 6 salad plates. Top each with crab salad, garnish with chives.
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