So my copy of Salad As A Meal by Patricia Wells finally arrived. The only reason I say finally is because I pre-ordered it on Amazon over a year ago. In case you did not know, Patricia Wells is my favorite cookbook author.
I have not really had a chance to comb through it like I normally would, funny how 2 little guys, working and running a house get in the way. When I came across this recipe I knew it would be my first. It is the perfect salad for my busy Saturday and the fact that I can pick up fresh caught crab at my farmers market makes it even better.
8 oz fresh crab, cooked
Zest from 1 lime
1/4 tsp salt
1 bell pepper, finely diced
2 celery stalks, finely diced
1/8 c parsley, chopped
1/4 tsp sea salt
1 avocado, diced
1 head of lettuce, torn into small pieces
1/2 c half and half
Zest from 1 lemon
1 TBSP lemon juice
1/4 tsp salt
1/4 c snipped chives
In a small jar, combine the dressing ingredients, and shake well.
Combine the crab and line zest in a bowl, toss with just enough dressing to lightly coat.
Combine bell pepper, celery, parsley and salt in a bowl and toss with just enough dressing to coat.
On two large plates, layer lettuce, bell pepper mixture, crab and top with avocado.
Serves 2, but can be easily doubled.
8 WW PP if you use all the dressing (I usually don’t) you can also use fat free half and half (takes 2 points off the recipe).