Crab salad with radishes, jicama, and jalapenos

Delight in the refreshing flavors of crab combined with crisp radishes, crunchy jicama, and a spicy kick of jalapenos in this invigorating salad.

Ingredients:

• 450g lump crab meat
• 1 cup thinly sliced radishes, any type
• 2 cups 1/2-inch long matchsticks of jicama (peel the jicama, slice it in half and work from there)
• 2 large tomatoes, chopped
• 2 avocados, pitted and chopped
• 2 jalapeños, stemmed, seeded, and finely chopped
• 1/2 cup chopped cilantro, loosely packed
• 1/2 cup cotija cheese, shredded
• sea salt, to taste
• 1/2 cup extra virgin olive oil
• 1/3 cup fresh lime juice, plus more to taste
• 1 large clove garlic, smashed and finely chopped
• 6 cups lettuce (butter, romaine, spinach, etc)
• 12 corn tortillas, cut into quarters and lightly fried in hot olive oil just until crisp on both sides

Instructions:

1. MIX: Combine the crab meat, radishes, jicama, tomatoes, avocados, jalapeños, cilantro, and cheese in a large bowl. Add a pinch of sea salt and pepper. Lightly mix. Whisk together olive oil, lime juice, and garlic in a separate small bowl until well blended. Pour half of the vinaigrette over the crab salad and gently mix. Taste and adjust the flavors with more lime juice, salt, or pepper.
2. PRESENT: Place lettuce on individual plates. Drizzle some vinaigrette over each bed of lettuce. Top with a portion of the crab salad. Serve with crispy fried corn tortillas. Tip: This also tastes great when wrapped in warmed corn tortillas.

Summary:

• Calories: 3075 kcal
• Fat: 199 g
• Protein: 129 g
• Carbs: 222 g
• Potassium: 6137 mg
• Magnesium: 644 mg