Crab Salad With Asparagus, Avocado, And Lime Vinaigrette - cooking recipe

Ingredients

Lime Vinaigrette
3 tablespoons fresh lime juice
4 1/2 teaspoons rice wine vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled grated fresh ginger
1 1/2 teaspoons honey
3 tablespoons olive oil
3 tablespoons peanut oil
kosher salt
fresh ground black pepper
Salad
1 lb asparagus, tough bottoms snapped off
3/4 lb fresh cooked crabmeat, picked over for bits of shell and cartilage
2 heads bibb lettuce, leaves separated, washed, and dried
2 ripe avocados, halved, pitted, and peeled
1 red grapefruit, peeled and cut into segments

Preparation

Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
Season to taste with salt and pepper; set aside.
Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus.
Garnish with the grapefruit sections and serve.
Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.