Serve something different tonight with California Crab and Quinoa Salad! This chilled, crab-packed salad is an incredible side dish or light main dish that’s as delicious as it is easy to toss together.
Fluffy quinoa combines with sweet mango, creamy avocado, zesty green onions, and large pieces of tender Alaska King Crab Legs in a dish that’s sweet, succulent, and super healthy. You’ve got protein-rich quinoa, healthy-fat-filled avocado, and Alaska King Crab which is a great source of low-fat, low-cal, high-quality protein. #winning! This salad was inspired by two rolls Ben and I always order at our favorite sushi spot. We’ll usually get some specialty rolls plus a California Roll (crab, avocado, and cucumber) and Sunshine Roll (tuna, mango, and cream cheese). I took what I like best about both rolls – crab, avocado, and mango – and made it into a bright and sunny, feel-good salad!
Start with 1-1/2lbs Alaska King Crab Legs. Typically they’ll come frozen from the grocery store, so be sure to thaw in the refrigerator before removing the meat inside the shells.
Getting the meat out of the legs is easier than you may think. Use sharp kitchen shears to snip up the smooth sides of the shells.
Next, pry the shell open and peel out the meat.
Next, hand-shred the meat into big hunks. You’ll get about 9oz total. I can’t even look at this picture without drooling. Alaska King Crab is sweet and succulent. SUCH a treat!
Now cook 1 cup quinoa in a 1-1/2 cups water with a dash of salt. Let the quinoa come to room temperature or stash in the fridge to chill. This salad is great served at either temperature.
To the cooked and cooled quinoa add 1 chopped mango, 1 chopped avocado, and 1 chopped green onion, then add the shredded crab.
Finally, whip up a quick and easy Lemon-Agave Vinaigrette to bring the salad together. That’s just 6 Tablespoons extra virgin olive oil with 5 Tablespoons fresh lemon juice (about 1-1/2 lemons,) 1 Tablespoon agave nectar (could use honey,) 1 minced garlic clove, and lots of salt and pepper. Shake in a jar or whisk in a bowl to combine then drizzle over the salad. You might not need all of it – just add to your heart’s desire!
Scoop into bowls then enjoy!
This is a fabulous dish to make on Sunday then eat all week. Like I mentioned, it’s delicious either cold or room temperature. I hope you enjoy and, I promise, eating healthy never tasted so good!
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