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Crab Salad With Asparagus, Avocado, and Lime Vinaigrette

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“Tom Douglas”

Ingredients Nutrition


  1. Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils.
  2. Season to taste with salt and pepper; set aside.
  3. Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes.
  4. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water.
  5. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside.
  6. Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside.
  7. In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
  8. Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates.
  9. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette.
  10. 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.
  11. Garnish with the grapefruit sections and serve.
  12. 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.

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