A Jubilant Salad Fit for Royalty
Key Takeaways:
- A salad featuring crabmeat can be a healthy and luxurious option for celebratory meals. Crab provides a lean source of protein and is rich in vitamin B12.
- Hearts of palm, a low-calorie food common in Costa Rica, can add an exotic and robust flavor to the salad.
- To ensure freshness and avoid a soggy texture, the salad should be dressed just before serving.
- The recipe provided yields two servings, and includes ingredients for both the salad and a tangy dressing made with navel oranges, olive oil, and Dijon mustard.
If you are looking forward to holding a special celebration without overloading on fat and calories, a salad made predominantly of seafood serves as an exceptional choice. To give it that touch of opulence, incorporate crabmeat into it.
Crab is a phenomenal source of vitamin B12 and offers a tasty, lean protein that pairs perfectly with fresh vegetables. In case you choose to purchase pre-packaged crabmeat, ensure that you examine it for any potential shell fragments. Rinse it under cold flowing water and allow it to drain before preparation. Alternatively, you could purchase king crab legs from your local seafood outlet and extract the meat yourself post steaming.
An additional unique ingredient to consider for this salad is the low-calorie hearts of palm, the delicate innermost part of a plant commonly found in Costa Rica. It lends an exotic twist and robust flavor to this salad. Hearts of palm are typically available in canned or jarred form in most local markets.
This recipe can be conveniently prepared ahead of time. However, to prevent the greens from turning soggy, ensure you drizzle the dressing just before serving.
Tangy Crab Salad Recipe
Ingredients for the Salad:
– 4 cups baby spinach, rinsed and drained
– 4 stalks of hearts of palm, rinsed, drained, and sliced into discs
– 6 ounces of crabmeat, rinsed and drained after checking and removing shell residues
– 1 avocado, sliced thinly
Ingredients for the Dressing:
– 1 navel orange
– 2 tablespoons of extra-virgin olive oil
– 1/2 teaspoon of Dijon mustard
– 1/2 teaspoon of salt
– 1/4 teaspoon of freshly ground black pepper
Begin by evenly distributing the spinach between two dinner plates. Over the spinach backdrop, artfully arrange the hearts of palm, crabmeat, and avocado slices before setting them aside.
Preparing the Dressing:
Begin by sectioning the orange with a paring knife,1/4 letting the segments and their juice fall into a bowl. Then, blend the orange segments, olive oil, mustard, salt, and black pepper with a blender till it achieves a smooth consistency. Drizzle this concocted dressing over the salads right before serving.
Yield: Serves two
Additional Information
You can find more details on various types of crabs and their health benefits from the Delaware Sea Grant.
