Ingredients
2tspfresh ginger,chopped
½lemon,zested
2tsplemon juice
1½tbspwhite vinegar,or rice wine vinegar
2scallions,including green tops
1tspsoy sauce
½tspsalt
⅓cupcooking oil
¾lbwatercress
½headromaine lettuce,(about ¾ lb)
2ripe avocados,preferably Haas, diced
½lblump crab meat
Preparation
In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and ¼ teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.
In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.
Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.
Serve and enjoy.
