It was a gorgeous Sunday afternoon today and I spent most of it outside in my garden clearing weeds and trimming up. When dinner time rolled around, I didn't feel like making a big production out of dinner. With a fresh delivery of lettuce from our Community Supported Agriculture box and an avocado from my neighbor's tree (it's fine, he lets us take them) I decided to throw a light salad together.
Now feel free to use crab with a C if you want, but I tend to enjoy krab with a K (don't judge!) I happened to have some in the fridge. This salad comes together in less than 15 minutes and serves 2 really big salads or 4 normal salads. If you have left over krab, use it on a sandwich the next day.
Ingredients
2 tablespoons mirin (rice wine, NOT the vinegar)
1 tablespoon rice vinegar
1/2 teaspoon Wasabi paste
1/2 teaspoon salt
1/2 tablespoon sesame oil
2 tablespoon mayonnaise
1 red jalapeno pepper (or other Chile pepper) seeded and minced
1 1/4 Cups krab, chopped
squeeze of fresh lime juice
1 ripe avocado
1-2 teaspoons chopped chives (I used garlic chives from my garden, but regular should do)
1 head of lettuce chopped
1. In a medium sized bowl, whisk together the mirin, rice vinegar, wasabi, salt, sesame oil, mayonnaise and jalapeno.
2. Set aside 4 tablespoons or so in a large salad bowl and save for later.
3. Add the chopped krab to medium bowl and toss to coat well. Set aside.
4. Add lettuce to the large bowl and toss to coat.
5. Divide the lettuce among 4 plates and add equal scoops of the krab in the center of each salad.
6. Scoop 3-4 small bits of avocado on each plate. Finish with a sprinkle of chives on each salad.
Hint: make sure that you smoosh up the avocado with each bite!
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