Crab & Asparagus Salad With Mint-Ginger Vinaigrette Recipe

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Crab & Asparagus Salad With Mint-Ginger Vinaigrette
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  1. Fill a large bowl with ice water and set aside. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus. Immerse cooked asparagus in ice water until cool; drain and pat dry.
  2. DRESSING: Combine mint, ginger, vinegar, mustard and sugar in a small bowl. Whisk until thoroughly combined. While whisking, slowly pour in oil.
  3. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.12 Kcal (825 kJ)
Calories from fat 99.56 Kcal
% Daily Value*
Total Fat 11.06g 17%
Sodium 22.4mg 1%
Potassium 401.68mg 9%
Total Carbs 9.73g 3%
Sugars 6.06g 24%
Dietary Fiber 3.5g 14%
Protein 14.11g 28%
Vitamin C 26.2mg 44%
Vitamin A 0.4mg 12%
Iron 46.7mg 259%
Calcium 47.5mg 5%
Amount Per 100 g
Calories 79.74 Kcal (334 kJ)
Calories from fat 40.28 Kcal
% Daily Value*
Total Fat 4.48g 17%
Sodium 9.06mg 1%
Potassium 162.49mg 9%
Total Carbs 3.94g 3%
Sugars 2.45g 24%
Dietary Fiber 1.42g 14%
Protein 5.71g 28%
Vitamin C 10.6mg 44%
Vitamin A 0.1mg 12%
Iron 18.9mg 259%
Calcium 19.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 5

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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