Just a reminder that we’re giving away a copy of Patricia Wells’s cookbook Salad as a Meal, which inspired the recipe at the end of this post. Click over to the giveaway post to enter, here (then come back and make this salad!).
Put crab and avocado together pretty much any which way and it’s going to be delicious…
So we knew this salad with quinoa and arugula was going to be a winner before we even tried it.
The salad probably would have tasted fine with nothing but a squeeze of lemon juice, salt, and pepper, but we whisked together something a little more vinagirette-y to dress everything. A smaller portion is great as a starter, but seriously? Who would eat only a small portion of this? Pile it onto a big plate, open a bottle of rosé and make it a meal.
We’ve made a variation on this theme with poached salmon, and if we weren’t allergic, would try it with poached shrimp.
Crab, Avocado, and Quinoa Salad Recipe
flavor combination inspired by a recipe in Salad as a Meal, but final dish nothing at all actually like it.
makes 4 salads
2 cups cooked quinoa
2 cups (about 1 pound) lump crab meat
1 large avocado, diced
4 very large handfuls of arugula, washed and dried
juice of half a lemon (about 2 tablespoons)
½ cup extra virgin olive oil
generous pinch each of finely chopped parsley, chives, and shallots (and other herbs if you’d like)
salt and pepper to taste, start with a pinch of each then go from there
In a small bowl, whisk together lemon juice, olive oil, herbs, salt, and pepper. Taste for seasoning.
Put the arugula in a large bowl and drizzle with about 2 tablespoons of the lemon herb vinaigrette. Toss to coat. Divide the dressed arugula among the salads bowls.
In the same bowl, put the quinoa, crab meat, and avocado, and drizzle with another 2-4 tablespoons of the vinaigrette. Toss very gently to combine and coat. Taste and season accordingly with salt and pepper.
Divide the quinoa mixture and spoon over the arugula on plates.