Crab & Avocado Salad with Orange, Fennel and Raspberry Vinaigrette
Prep: 10 minutes • Serves: 4
2 navel oranges, peeled and sliced crosswise 1/8-inch thick
1 medium bulb fennel, shaved
1 package (5 ounces) baby arugula
12 ounces refrigerated jumbo lump or canned crabmeat, drained and picked through
2 avocados, peeled, pitted and sliced
1/2 cup raspberry vinaigrette
1/2 teaspoon fresh ground black pepper
Microgreens for garnish (optional)
1 medium bulb fennel, shaved
1 package (5 ounces) baby arugula
12 ounces refrigerated jumbo lump or canned crabmeat, drained and picked through
2 avocados, peeled, pitted and sliced
1/2 cup raspberry vinaigrette
1/2 teaspoon fresh ground black pepper
Microgreens for garnish (optional)
1. In large bowl, toss oranges, fennel and arugula; divide onto 4 plates. Top arugula mixture with crab and avocados; drizzle with vinaigrette, sprinkle with pepper and garnish with microgreens, if desired.
Approximate nutritional values per serving (1 salad):
341 Calories, 17g Fat (3g Saturated), 91mg Cholesterol,
499mg Sodium, 33g Carbohydrates, 12g Fiber, 19g Protein