Name: Japanese Crab and Avocado Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Asia, Japanese
Ingredients: 4 tablespoons mirin (sweet rice wine); 2 tablespoons rice vinegar; 1 teaspoon flaky sea salt; 1/2 teaspoon prepared wasabi; 1/8 teaspoon sesame oil; 1 pound lump crabmeat, drained; 1 red chili pepper, seeded and finely chopped; 1/2 pound spring mix salad greens; 2 medium ripe avocados, peeled and cubed; 3 teaspoons fresh lime juice; 4 teaspoons minced chives

It can be a challenge to find winter holiday recipes that are suited to warmer climates. This luxurious Asian-inspired crab salad fills the bill with its festive colors and flavors. —Laura Wilhelm, West Hollywood, California

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Japanese Crab and Avocado Salad

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Yield:6 servings

Prep:20 min

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Ingredients

4 tablespoons mirin (sweet rice wine)
2 tablespoons rice vinegar
1 teaspoon flaky sea salt
1/2 teaspoon prepared wasabi
1/8 teaspoon sesame oil
1 pound lump crabmeat, drained
1 red chili pepper, seeded and finely chopped
1/2 pound spring mix salad greens
2 medium ripe avocados, peeled and cubed
3 teaspoons fresh lime juice
4 teaspoons minced chives

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Directions

In a large bowl, whisk together mirin, rice vinegar, salt, wasabi and sesame oil.

In a small bowl combine crab and chili pepper. Toss with 1 tablespoon wasabi dressing; set aside.
Add salad mix, avocado, and lime juice to the bowl with the remaining dressing. Divide amongst 6 salad plates. Top each with crab salad, garnish with chives.

Nutrition Facts

1 serving: 180 calories, 8g fat (1g saturated fat), 73mg cholesterol, 870mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 16g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...