Crab louie salad

Indulge in the flavors of succulent crab, fresh greens, creamy avocado, and tangy dressing in this classic Crab Louie Salad. A culinary delight!

Ingredients:

• ½ cup ketchup
• ½ cup mayonnaise
• ¼ cup minced yellow onion
• 1 clove garlic, minced
• 1 tablespoon dill pickle relish
• 2 teaspoons dried dill
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• 8 asparagus spears, trimmed
• 1 medium head green-leaf lettuce, torn
• 2 medium tomatoes, cut into wedges
• 2 hard-boiled eggs, quartered
• 2 stalks celery, sliced
• 1 ripe avocado, sliced
• ½ medium cucumber, sliced
• 2 scallions, sliced
• ½ cup sliced canned pitted black olives, rinsed
• ¼ cup sliced red onion
• 170g cooked crabmeat
• Lemon wedges for serving

Instructions:

1. For the dressing: Combine ketchup, mayonnaise, minced yellow onion, crushed garlic, relish, finely chopped dill, horseradish and freshly squeezed lemon juice in a medium mixing bowl.
2. For the salad: Boil 1 inch of water in a large pot with a steamer basket. Prepare a bowl of ice water nearby. Steam asparagus in the pot until it reaches a tender-crisp texture, for about 3 to 5 minutes. Then, shock the asparagus by transferring it to the ice bath, followed by draining and pat drying it.
3. On a serving platter, layer lettuce as the base. Arrange steamed asparagus, tomatoes, boiled eggs, sliced celery, avocado chunks, cucumber slices, chopped scallions, olives, and thinly sliced red onion on top of the lettuce. Add crabmeat on the salad and drizzle half of the prepared dressing on top (save the rest for later). Optionally, serve with lemon wedges.

Summary:

• Calories: 969 kcal
• Fat: 89 g
• Protein: 2 g
• Carbs: 45 g
• Potassium: 495 mg
• Magnesium: 32 mg